Banana Rum Cake #CakeSliceBakers

This cake contains very ripe mashed bananas and perfectly ripe candied banana slices.  Having rum in the candied banana, cake batter, and frosting this is a rum cake like you have never enjoyed before.

It's time for the Cake Slice Bakers.........

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for March 2024 were ~

Banana Rum Cake

• All That's Left Are The Crumbs
• A Day in the Life on the Farm
• Amandie Bakes

Chocolate Espresso Cakes with Burnt Caramel

• Karen's Kitchen Stories
• My Recipe Reviews

Negroni Quarantini Cake

• No members of the group chose to bake this cake.

I made this cake to take to our daughter Nicole's when she had us over for dinner one night.  It was a lovely night with just the four of us.  It is unusual for us to get together without other family members around and we had a great time catching up with no distractions.

This cake was absolutely amazing.  It looked great, it was very moist and flavorful.  The frosting, however, was not to my liking at all.  Now, it is no surprise to my regular readers that most frosting is not to my liking.  Normally it is just because it is too sweet, so I scrape most of it away so I'm just getting a taste of it with my cake.  Frank, who is a frosting lover, is always happy to take my extra frosting and add it to his cake.

This frosting was not only sweet but very heavy on the rum in my opinion.  The flavor of the frosting completely overtook the deliciousness of the cake.  Luckily it was only a glaze and easily removed.  The rum in the glaze is not cooked leaving a rum flavor that is very raw and intense.

That being said, nobody else reacted to the frosting as I did, so it might just be my personal palate.  I will make this cake again but I will dust it with some powdered sugar and call it a day.

desserts, cakes, bundts, banana, rum

Desserts

Island

Yield: 12 servings

Author: Wendy Klik

Banana Rum Cake

This cake contains very ripe mashed bananas and perfectly ripe candied banana slices. Having rum in the candied banana, cake batter, and frosting this is a rum cake like you have never enjoyed before.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

Rum Bananas

• 2 T. butter
• 3 small, ripe bananas, peeled and sliced
• 1/4 c. dark brown sugar
• 2 T. dark rum

Cake

• 1 c. packed dark brown sugar
• 1 c. sugar
• 1 stick butter, room temperature
• 1 t. nutmeg
• 3 eggs, room temperature
• 1/2 c. olive oil
• 2 small, overripe bananas, mashed
• 1 T. vanilla paste
• 3 c. flour
• 1 1/2 t. baking soda
• pinch of salt
• 1 c. buttermilk, room temperature

Glaze

• 4 T. butter
• 1 1/2 c. powdered sugar, sifted
• 3 T. dark rum

Instructions

Bananas

1. Melt the butter in a medium skillet over medium-high heat. Add the sliced bananas and sprinkle with the brown sugar, tossing lightly to coat.
2. Cook for one minute, add the rum, and cook 1 minute longer. Set aside to come to room temperature.

Cake

1. In large bowl of stand mixer, fitted with the paddle attachment, cream together both sugars with the butter and nutmeg until light and fluffy.
2. Reduce mixer speed to low and add the eggs, one at a time, beating well after each. Scrape the bowl.
3. Return the mixer speed to low and slowly drizzle in the oil until incorporated. Stir in the mashed bananas and vanilla.
4. Whisk together the flour, baking soda, and salt. Add to the sugar mixture, alternating with the buttermilk, in two or three batches, mixing just until combined.
5. Remove the bowl from the mixer and fold in the reserved candied bananas and any sauce remaining in the pan, into the batter.
6. Spread batter into a bundt pan that has been liberally treated with baking spray and bake in a preheated 350* oven for about an hour, until a skewer inserted removes cleanly
7. Let cool in pan for 10 minutes before inverting onto a wire rack, removing the pan, and allow to cool completely before adding the glaze.

Glaze

1. Place the butter in a small saucepan over medium heat. Once melted, raise the heat to medium-high and cook, stirring constantly for a few minutes, until brown flecks form. Remove from heat and pour into a bowl.
2. When butter is cool to the touch but still melted, whisk in the powdered sugar and rum.
3. Drizzle over the cake and serve.

Notes

Adapted from a recipe found in The Cake Book by Rebecca Firth

Nutrition Facts

Calories

607.33

Fat (grams)

24.68 g

Sat. Fat (grams)

10.6 g

Carbs (grams)

89.41 g

Fiber (grams)

1.98 g

Net carbs

87.42 g

Sugar (grams)

60.57 g

Protein (grams)

5.89 g

Sodium (milligrams)

311.57 mg

Cholesterol (grams)

78.64 mg

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