Spiced Banana Rum Cake
Serving Size : 10 to 12 servings
Category : Cake
Ingredients
| Amount |
of/or |
Ingredient |
| -------- |
------------ |
-------------------------------- |
| 200g |
7oz |
Light Muscovado sugar |
| 200g |
7oz |
plain flour |
| 175g |
6oz |
sultanas |
| 100g |
3.5oz |
pecan nuts, toasted and chopped |
| 1 |
teaspoon |
ground cinnamon (or more!) |
| Half |
teaspoon |
grated nutmeg |
| Half |
teaspoon |
salt |
| 2 |
teaspoons |
baking powder |
| 3 |
ripe |
bananas |
| 4 |
tablespoons |
dark rum (oh yes!) |
| 3 |
eggs |
beaten |
| 120g |
4.5oz |
butter |
-- Preparation Methods
- Toss the sultanas and pecans in 2 tablespoons of the flour.
- Cream the butter and sugar until light.
- Mash the bananas with the rum and gradually beat into the mixture.
- Beat in the eggs, a little at a time.
- Sift together the dry ingredients and fold into the mixture.
- Lightly stir in the sultanas and pecans. Spoon into a greased, lined 23 cm cake tin and cook for about 1 hour, Gas 5/190C/375F until a skewer inserted into the centre comes out clean.
- Cool in the tin for a few minutes then finish cooling on a wire rack.
- Serve with whipped cream.
Enjoy
if you have a photograph of this cake, please do send it to us!
please feel free
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