Banana Rum Cake

IMG_2664Hello 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 eggs
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)

Glaze:
1 cup powdered sugar
2 tab. rum

Candied pecans:
1/2 cup sugar
1 cup pecans

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Sweet and smelling so banana-ish warm from the oven.

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.

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6 thoughts on “Banana Rum Cake

  1. First of all, what a delightful cake. I love how you used cream cheese in the batter. Second, I love pecans. They are really the only nut I use in cooking and baking. Even in pesto’s I prefer pecans over pine nuts or walnuts. And you are very fortunate to received such a fine gift from your mom! And I love pecans sugared…and sometimes with a sprinkling of cayenne pepper. Lovely cake.

    • Hi Seana– never thought of pecans for pesto!! Would have a different, slightly sweeter flavor. Have to try it. And loved to see your new post! I am going to find one of those julian peelers!!

  2. Such a beautiful cake Rhonda! I definitely know the problem of languishing bananas… I normally make banana bread but this rum cake is a little more special 🙂 Yay for nuts as presents too, what a great gift! Have fun cooking with the rest of them! xx

    • thanks Laura– we eat plenty of banana bread around here too!! and now I’m wondering where in the world you are… Still in Scotland? Off to points beyond? I’ll be tracking your blog for your next location…

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