Thursday, February 17, 2011

Banana Nut Rum Cake

Made this cake for our small group meeting last night, serving it with whipped cream. I kept the cake in the pan and spooned the glaze over the top and edges. It took some time for the glaze to soak in. The basis of this recipe is the rum cake recipe I occasionally make. Turned out very moist and was even better the next day.

Ingredients

Banana Nut  Rum Cake
1 (18.25 ounce) package yellow cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
1/3 cup vegetable oil
1/3 cup water
2 eggs
1 cup mashed bananas
3/4 cup chopped pecans

Glaze
1/2 cup butter
1/8 cup water
1/2 cup white sugar
1/2 cup rum

Directions

1. Preheat oven to 350 degrees F. Grease and flour 9x13 pan.
2. In a large bowl, combine cake mix, baking soda, rum, water,oil, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
3. POur into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
4. For the Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and the 1/2 cup sugar. Boil for 5 minutes, stirring constantly. Remove glaze from heat, and stir in 1/4 cup rum. Drizzle and smooth evenly over the top and sides.

Cook's Note: This could be made in a bundt pan and cooked for 50-60 minutes.

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