Tuesday 21 September 2021

Bahama Mama banana rum cake

Recipe adapted from here
For the cake
Pecans- 3/4th cup
Butter, unsalted- 1 1/2 cups, at room temperature
Caster sugar- 1 3/4 cups
Brown sugar- 3/4th cup
Eggs- 5 medium
Banana- 1 cup, mashed (very ripe)
Vanilla extract- 2 tsp
Dark rum- 3 tbsp
Plain flour- 3 cups
Baking soda- 1 tsp
Baking powder- 1 tsp
Salt- 1 tsp
Yoghurt- 3/4th cup

Rum glaze
Butter- 1/2 cup
Water- 1/4 cup
Brown sugar- 1/4 cup
Caster sugar- 1/4 cup
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.
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.