Preheat Oven
to 350 degrees
2 mixing
bowls – one for electric mixer with a paddle attachment and one to mix dry
ingredients
Ingredients
for the Cake:
- · Baking spray or butter and flour to treat the pan
- · 4 very ripe large bananas, mushed with a fork (I like to leave some chunks of banana)
- · 1 cup walnuts coarsely chopped
- · ¼ cup raisins (I like to use around ½ cup, so do this to taste)
- · Zest of one orange (if the orange is small, use 2)
- · 2 large eggs
- · 1/3 cup oil (you may probably want to use a light oil like vegetable oil or canola, I use olive oil a for just about everything)
- · ½ cup sour cream
- · 4 Tablespoons Spiced Rum (this is just under ¼ cup)
- · ½ cup tightly packed dark brown sugar
- · ½ cup granulated white sugar
- · 2 cups all-purpose unbleached flour
- · 1 teaspoon baking soda
- · 1/8 teaspoon baking powder
- · ½ teaspoon salt, Kosher (course) salt or Fleur du Sel
- · ¼ - ½ teaspoon cinnamon – cinnamon taste varies, use more if you love it, but try to use a good cinnamon. Penzy has a great Vietnamese Cinnamon.
Ingredients
for the Glaze:
- · 1 cup well packed dark brown sugar
- · ½ stick of butter cut into pieces
- · 3 Tablespoons Spiced Rum
Preparation for the Cake:
- Treat the cake pan either with baking spray, or spread butter lightly around the pan and dredge with flour, shaking out all excess flour.
- Spread the walnuts and raisins evenly in the bottom of the treated pan.
- Zest the orange
- Sift flour, baking soda, baking powder, salt together in the bowl that isn’t part of the electric mixer
- In the bowl of the electric mixture, combine the bananas, granulated white sugar and dark brown sugar on the lowest speed until they are mixed.
- Add the oil, eggs, spiced rum, sour cream and orange zest and continue mixing on lowest speed until it is smooth.
- Slowly add the flour, baking soda, baking powder and salt from the other bowl into the bowl of the electric mixture that is still on the lowest speed. Mix until combined, but don’t over mix
- Pour into cake pan and tip it until it is even
- Cook for 45 minutes and test it by inserting a toothpick. If it comes out clean, it is done.
- Let the cake cool for about 15 minutes and go around the sides with a knife to ensure that it isn’t sticking to the sides.
- Turn it over onto a cooling rack and the baking pan should come right off.
- Let it cool partially
Preparation for the Glaze:
- In a small sauce pan over a low to medium flame, mix all ingredients and stir continuously until it thickens. It won’t get too thick, but it will thicken a bit.
- Poke some narrow holes in the cake to allow the glaze to seep in.
- Pour the glaze over the cake using a tablespoon trying to soak as much of the cake as possible, including the inside of the middle if you have used a Bundt pan.
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| Banana Cake with Walnuts, Raisins and Spiced Rum |
