BANANA & RUM CARAMEL CAKE
This single layer cake looks beautiful and tastes great - I always love the combination of banana with caramel. The addition of rum to the caramel takes it over the top! You can even replace the banana in this recipe with pumpkin puree for fall baking.
Provided by Izy Hossack
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
RUM CARAMEL CAKE (CAKE MIX)
Make and share this Rum Caramel Cake (Cake Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake:
- Preheat oven to 350°F.
- Spray 3 (8inch) round cake pans with non-stick spray; set aside.
- In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds.
- Scrape down sides of bowl and beat for 2 minutes on medium speed.
- Divide batter evenly between 3 prepared pans.
- Bake in oven for 18-20 minutes or until tester comes away clean.
- Cool completely before icing.
- For icing:
- Melt butter with brown sugar in medium saucepan over medium-low heat.
- Bring to a boil, stirring constantly.
- Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved.
- Remove from heat and stir in vanilla extract.
- Let cool to room temperatureand transfer to a medium bowl.
- Use an electric mixer on medium speed to beat in powdered sugar until smooth.
- Spread icing on top of each cake round.
- Stack and ice the sides and top of the cake.
Nutrition Facts : Calories 487.8, Fat 20.2, SaturatedFat 6.9, Cholesterol 74.8, Sodium 312.1, Carbohydrate 71.8, Fiber 0.5, Sugar 56, Protein 3.7
GOLDEN RUM CAKE
My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
Provided by Jackie Smith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
- In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
- To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 59.2 g, Cholesterol 83.2 mg, Fat 29.9 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 7.9 g, Sodium 476 mg, Sugar 41.7 g
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- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
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