Hello all– It was another case of too-ripe bananas languishing on the kitchen counter–speckled, soft and fragrant. I was obliged to run to the store and scoop up a bottle of rum to stir up this cake. It’s sweet and rummy and showered with sugary pecans–
aside: If you’ve read this little blog at all lately, you must think I’m near pecan addiction. It’s true. My mom gave me the BIGGEST bag of pecans (& a bag of walnuts & one of pine nuts) for my birthday gift and I’ve been tossing them into everything!! Nuts glorious nuts!
BANANA RUM CAKE
1/2 cup butter, room temperature*
8 oz. cream cheese, room temperature*
1 1/2 cup sugar
3 ripe bananas, smashed
2 tsp. vanilla
1/2 cup light rum
3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk (or half & half)
1 cup powdered sugar
2 tab. rum
1/2 cup sugar
1 cup pecans
With an electric mixer, beat the cream cheese, butter and 1 1/2 cup sugar until smooth. then beat in the eggs, bananas, vanilla and rum.
Finally, beat in the flour, baking powder, salt and milk. Scoop the batter into a tube or bundt pan that has been sprayed with cooking spray.
Drop it into a 350 oven for 55 to 60 minutes, until it’s golden and a a thin knife inserted comes out clean.
Let it cool and make the rum glaze. With a whisk, beat the powdered sugar and 2 tab. rum together. When the cake it cooled Drizzle over the cake.
To make the sugared pecans. Just mix the 1/2 cup sugar and 1 cup pecans in a skillet. Stir them constantly over medium heat until the sugar all melts and the pecans are coated with the browned, melted sugar. Turn the nuts out of the pan onto a sheet of foil separating the nuts and let them cool. Top the glazed cake with the nuts– and it’s ready to eat!
*If you’re pulling the butter and cream cheese out of the fridge, just microwave them for 8 to 10 seconds and they’ll be soft enough to beat into the cake.