Banana Nut Torte
From: River Road Recipes III by The Junior League of Baton Rogue
(Favorite Recipes Press; August 1997; ISBN: 096130264X; Spiral)
Cookbook Heaven @ Recipelink.com

Yield: 1 bundt cake or 2 loaves, 20 slices total

• 1/2 stick margarine, softened
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 eggs plus 3 egg whites, or 1 cup egg substitute
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cloves
• 1 teaspoon allspice
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 7 large or 9 small bananas
• 1 1/2 cups raisins
• 3/4 cup nuts, chopped (preferably pecans)

1. Preheat oven to 300 degrees.
2. Beat margarine, sugar, and oil in mixer for about 10 minutes until creamy. Add eggs to mixture.
3. In separate bowl, sift the dry ingredients together. Add this to the batter.
4. Mash bananas with fork and add to batter along with raisins and nuts. Stir well and pour into a lightly greased bundt pan.
5. Bake for 1 1/2 to 1 3/4 hours or until a toothpick inserted comes out clean. Can also be baked in two 5 1/2 x 9-inch loaf pans.

Cindy Buie Maughan