BAHAMA MAMA BANANA RUM CAKE RECIPE - FOOD.COM
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
Nutrition Facts : Calories 1020.9, FatContent 54.8, SaturatedFatContent 27.2, CholesterolContent 199.6, SodiumContent 460.1, CarbohydrateContent 119.3, FiberContent 3.2, SugarContent 86.2, ProteinContent 9.5
BUTTER RUM BANANA CAKE RECIPE | LAND O’LAKES
Banana rum cake smothered in an irresistible butter rum sauce, topped with sweetened whipped cream and cashews.
Provided by Land O'Lakes
Categories Sheet Sweet Banana Butter Banana Rum Fruit Dairy Cake Dessert Sauce and Condiments Cake Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 18 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
- Combine sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add bananas and 1/4 teaspoon rum extract; beat at low speed until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.
- Pour into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
- Combine brown sugar, corn syrup and water in small saucepan. Cook over medium heat, stirring constantly, 3-4 minutes or until sugar is completely dissolved. Add 5 tablespoons butter; continue cooking 1-2 minutes or until butter is melted. Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.
- Beat chilled whipping cream in chilled bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
- Place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.
Nutrition Facts : Calories 420 calories, FatContent 20 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 95 milligrams, SodiumContent 430 milligrams, CarbohydrateContent 57 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams
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