Banana Rum Cake W Caramel Sauce Recipe 465

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

Steps:

• For the Cake Preheat Oven 350 degrees In a mix-master combine the eggs, sour cream, Rave Review Culinary Rum, baking powder, vegetable oil and bananas; mix on low speed until smooth; add the cake mix and continue mixing until smooth. Butter a bundt pan and pour the batter evenly into the pan. Bake 25 - 30 minutes or until the toothpick test comes out clean. Let cool and gently remove from pan. For the Drizzle In a small sauce pot combine all of the ingredients for the drizzle and stir on low heat until smooth. Let the drizzle stand for a minute to cool a bit and then drizzle over the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
• Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
• For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Steps:

• TO MAKE THE GLAZE.
• Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
• TO MAKE THE CAKE.
• Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
• In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
• One by one, beat in the eggs, taking care to mix well between each addition.
• Beat in the mashed bananas, vanilla, and rum.
• Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
• Fold in the sour cream.
• Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
• Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
• Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
• Allow to cool completely before serving.

Steps:

• Melt butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, shaking skillet, 1 minute. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
• Add water, nutmeg, cinnamon, and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1 to 2 minutes.
• Serve banana hot, sprinkled with nuts.

Steps:

• Preheat the oven to 350oF, grease and line a deep 9-inch cake tin.
• In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack.
• Caramel:.
• Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam.
• Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely.
• Decorate:.
• Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.