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Title : Recipe Food Bahama Mama banana rum cake-Delicious Food Recipes
link : Recipe Food Bahama Mama banana rum cake-Delicious Food Recipes

Recipe Food Bahama Mama banana rum cake-Delicious Food Recipes

Recipe Food Bahama Mama banana rum cake

Recipe Food Bahama Mama banana rum cake

1. Recipe adapted from here
2. For the cake
3. Pecans- 3/4th cup
4. Butter, unsalted- 1 1/2 cups, at room temperature
5. Caster sugar- 1 3/4 cups
6. Brown sugar- 3/4th cup
7. Eggs- 5 medium
8. Banana- 1 cup, mashed (very ripe)
9. Vanilla extract- 2 tsp
10. Dark rum- 3 tbsp
11. Plain flour- 3 cups
12. Baking soda- 1 tsp
13. Baking powder- 1 tsp
14. Salt- 1 tsp
15. Yoghurt- 3/4th cup
16. Rum glaze
17. Butter- 1/2 cup
18. Water- 1/4 cup
19. Brown sugar- 1/4 cup
20. Caster sugar- 1/4 cup
21. Dark rum- 1/2 cup

Preheat oven to 175C and generously grease a large bundt pan with cooking spray or butter. Make sure you get it into the creases if its not the basic tube bundt.
Lightly toast the pecans in a pan over medium heat.  Roughly chop and sprinkle at the bottom of the bundt pan. Keep aside
In a large bowl, using a hand held mixer, cream together the butter and both sugars till light and fluffy.
Add the eggs one at a time, beating well after each addition followed by mashed bananas, vanilla and rum. Mix well.
Sift in the flour, baking powder, baking soda and salt and using the lowest setting on the mixer mix well till no traces of flour is seen.
Finally beat in the yoghurt and pour the batter into the cake pan, and bake in the centre rack of the oven for about 60 to 80 minutes, or till a skewer inserted into the cake comes out clean.

 Recipe Food Bahama Mama banana rum cake-Delicious Food Recipes

While the cake is baking, make the rum glaze.
Mix all the ingredients for the glaze in a saucepan on medium high heat and bring to a boil.
Reduce heat to medium and simmer for about 5 minutes.
Remove from heat and keep warm.
Once the cake is done, transfer to a wire rack and cool for about five minutes.
Poke holes in the cake and pour half the glaze all over as evenly as possible.
Cool for a further five minutes and then invert on to a serving plate.
Spoon the remaining glaze on to the cake, bit by bit and let it stand till all the glaze has been absorbed. 
Wait till the cake cools completely to slice and serve.
Notes: The cake has a really strong flavour of rum. Omit the rum in the glaze if you are not a rum fan.
Use good, ripe bananas and this cake will be fabulous. I used the Indian bananas as opposed to the ones you get in the supermarkets here.

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