3/4 cup butter

3 eggs

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon ground cloves

2 cups mashed ripe banana (about 6)

1 8-ounce can crushed pineapple, undrained

2 teaspoons vanilla

1 cup finely chopped pecans

Powdered sugar (optional)

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside. Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add banana, undrained pineapple, eggs, and vanilla. Beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter into prepared pan. Bake for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack. If desired, sift powdered sugar over cooled cake just before serving. Makes 12 servings