Saturday, October 3, 2009
Bahama Mama Banana Rum Cake
This recipe comes from my Sticky Chewy Messy Gooey cookbook. I've baked this cake twice. Once for the Ryan Hoff Golf Tournament where it fetched $50 at the dessert auction and once to sell at the coffeehouse where I work. It is rich heavy and delish! And there is enough rum in this bad boy that you could consider eating a slice after lunch an afternoon bump. Enjoy!
Bahama Mama Banana Rum Cake
Dark Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1/2 dark brown sugar (firmly packed)
1/2 cup granulated sugar
1/2 cup dark rum
Combine the butter, water, and sugars in a heavy bottomed (hey! Like the pan I'm heavy bottomed too!) saucepan over medium high heat and bring to a boil. Immediately turn down the heat to medium low and simmer for 5 minutes. Remove from the eat and stir in the rum. Set aside and keep warm.
1 1/2 cups toasted chopped pecans (To toast you can heat them on the stove top in a dry pan or in the oven on a sheet pan until lightly browned and aromatic)
3 sticks of unsalted butter at room temperature
2 cups granulated sugar
1 cup firmly packed dark brown sugar
5 large eggs (room temperature) VERY IMPORTANT
1 cup mashed bananas (very ripe) about 3 bananas
2 tsp pure vanilla extract
3 T dark rum (are feeling tipsy yet? wee!)
3 cups bleached all purpose flour
1 t baking soda
1 t baking powder
1 t salt
3/4 cup sour cream
To make the cake! Preheat your oven to 350 degrees. Position a rack in the middle of the oven. Spray a 10 cup tube pan (angel food cake pan) with non stick cooking spray. Sprinkle the toasted pecans in the bottom of the pan. Set aside.
In a large bowl with an electric mixer set on medium speed beat together the butter and sugars until the light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Beat in the mashed bananas, vanilla, and rum. SIFT the flour, baking soda, baking powder and salt over the batter and fold it in using a rubber scraper, just until no streaks of flour remain. Fold in the sour cream. Spoon the batter over the nuts in the pan and spread to the edge of the pan using the back of the rubber spatula.
Bake until a wooden skewer inserted in the center comes out with no more than a few moist crumbs clinging to it like their lives depend on it. 60 to 80 minutes. Transfer to a wire rack and let cool for 5 more minutes. Poke holes with a wooden skewer all over the cake and pour 1/4 cup of the warm rum glaze all over the cake. Let cool for another 5 minutes. Place a serving platter over the pan and invert to release the cake onto the platter. Spoon the remaining glaze a little at a time and let stand until glaze is completely absorbed into the cake. If the glaze starts to pool at the ase of the cake use a small metal spatula to spread it up the sides of the cake. As the glaze hardens, this will encase the cake in a rummy yummy sugary shell.
LET THE CAKE COOL COMPLETELY before cutting into wedges and serving. And don't drive drunk.
I had to buy a BIG $23 bottle of Meyers rum to make this cake. It's so good you'll make it more than once. But I bet if you're creative you'll find other ways to use the yummy rum!