Wednesday, 16 August 2017

Banana Rum Cake

This was good,  my 'what-to-do-when-you-over-buy-bananas-and-now-they-are-all-ripening-at-once-and-I'm-the-only-one-who's-eating-them-recipe'...... Phew, that sentence was a bit of an adventure! Anyway, suffice to say I over bought on the banana front and started to get fed up with the smell of ripe banana in the kitchen. I was slightly bored with banana bread (can that really happen?) so some sort of cake was in order.

I ended up combing a Victoria sponge mix, with a few added extras, and the idea of the upside down cake - it worked really well, was very moist, so it's more suitable for a pudding or as a high tea cake rather than an average everyday slicing cake.

Recipe - makes an 8" Cake or 4 individual servings

3 ripe bananas
2 tablespoon demerara sugar
25g butter

for the sponge:-
2 eggs
120g butter
120g soft light brown sugar
120g self raising flour
1 dessertspoon mayonnaise
1 teaspoon vanilla essence
1 tablespoon spiced rum (or two if you wish)
half teaspoon mixed spice (the mix you add to Christmas cake!)

8" loose bottom cake tin or 4 x 3" individual tins. Non-stick would be perfect.

Pre-heat oven 170C / Gas 3

Slice two of the bananas into rings -approx 1cm thick. Rub the butter all over the cake tin - really over butter the bottom and then sprinkle the demerara sugar over the base. Place the sliced banana into a single layer on top if the sugar - any leftover can go in the cake mix. Set aside whilst you make up the cake batter.

In a large mixing bowl cream together the butter and sugar until you have a light fluffy mixture. Mash the remaining banana, and any leftover rings and add to the sugar/butter mix. Next fold in the spices, vanilla essence and the mayonnaise - mix till all is combined.

In a separate bowl whisk the eggs and then incorporate them, a drop at a time, into the cake batter. If they threaten to spilt add a little flour. Once all the egg has been incorporated fold in the remaining flour and finally the rum.

Spoon the cake batter into the tin and spread to the edges with a spatula.

Place in the centre of a pre-heat oven and cook for 30-35 minutes or until the top is golden and springy to the touch.

leave for a few minutes before turning out to cool on a wire rack.

Serve warm from the oven or cool - either way its great - when hot with ice cream or serve with cream or custard when cool.

Golly - I'm so hungry after writing that!

Have a good day today
love Liz