BANANA BUTTERED RUM CAKE
"Here I've turned bananas into a rum-flavored cake. And a brown sugar, butter and rum glaze soaks down into every crumb. Serve this with vanilla ice cream at dinner parties, slice it as adult coffee cake, or wrap it up with a big ribbon and take it to the next bake sale. No doubt, it will be a favorite of yours too."
1/2 cup finely chopped walnuts
3 medium-size ripe bananas, or 2 large ripe bananas
1 (18.5 ounces) package plain butter recipe golden cake mix
1 (3.4 ounces) package vanilla instant pudding mix
1/2 cup light or dark rum
1/2 cup water
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
4 large eggs
Rum Glaze (recipe follows)
Place a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the chopped walnuts evenly over the bottom of the pan; set aside.
Peel bananas and place them in a large mixing bowl. Beat bananas with an electric mixer on low speed until mashed. Add cake mix, pudding mix, 1/2 cup of rum, 1/2 cup of water, and the oil, vanilla and eggs to the bananas. Beat on low speed until ingredients are combined, 1 minute. Stop. Scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Pour the batter over the walnuts in the prepared Bundt pan, smoothing the top with the rubber spatula.
Bake the cake until it is just starting to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let cake cool for 10 to 15 minutes.
TO GLAZE THE CAKE:
Run a long, sharp knife around the edges of the cake, shake pan gently, and invert the cake onto a wire rack. Let the cake cool 10 minutes longer, then place it on a cake plate with raised sides.
Using a long wooden skewer, poke 12 to 16 holes in the top of the cake and slowly spoon the warm glaze over warm cake. Keep spooning until most of the glaze is absorbed. (Be patient as you spoon the warm glaze over the cake, allowing each spoonful to soak down into the holes you've poked on top before adding more. The glaze keeps the cake moist for days.) Let the cake cool to room temperature, 15 to 20 minutes, then slice it and serve.
RUM GLAZE
"This makes a generous amount of glaze, and the glaze contributes to the moist and flavorful cake. But if you like, spoon only half of the glaze over the cake and save the other half to reheat gently and spoon over the cake slices when serving them with ice cream."
8 tablespoons (1 stick) butter
1 cup packed dark brown sugar
1/4 cup light or dark rum
1/4 cup water
Melt the butter in a saucepan over medium heat. Add the brown sugar, rum and water. Stir constantly over medium heat until the mixture boils, 3 to 4 minutes. Let glaze boil and continue stirring until it thickens, 3 minutes longer. Remove saucepan from the heat and set the glaze aside to cool 10 minutes.
TO STORE THE CAKE:
Wrap in foil or plastic wrap or placed in a cake saver, store at room temperature for up to 5 days. Freeze, wrapped in foil, for up to 6 months. Let the cake thaw overnight on the counter before serving.
Makes 1 Bundt cake, 12 to 14 servings
Source: The Cake Mix Doctor Returns!: With 160 All-New Recipes by Anne Byrn
"Here I've turned bananas into a rum-flavored cake. And a brown sugar, butter and rum glaze soaks down into every crumb. Serve this with vanilla ice cream at dinner parties, slice it as adult coffee cake, or wrap it up with a big ribbon and take it to the next bake sale. No doubt, it will be a favorite of yours too."
1/2 cup finely chopped walnuts
3 medium-size ripe bananas, or 2 large ripe bananas
1 (18.5 ounces) package plain butter recipe golden cake mix
1 (3.4 ounces) package vanilla instant pudding mix
1/2 cup light or dark rum
1/2 cup water
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
4 large eggs
Rum Glaze (recipe follows)
Place a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour. Sprinkle the chopped walnuts evenly over the bottom of the pan; set aside.
Peel bananas and place them in a large mixing bowl. Beat bananas with an electric mixer on low speed until mashed. Add cake mix, pudding mix, 1/2 cup of rum, 1/2 cup of water, and the oil, vanilla and eggs to the bananas. Beat on low speed until ingredients are combined, 1 minute. Stop. Scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look thick and well combined. Pour the batter over the walnuts in the prepared Bundt pan, smoothing the top with the rubber spatula.
Bake the cake until it is just starting to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, 50 to 55 minutes. Transfer the Bundt pan to a wire rack and let cake cool for 10 to 15 minutes.
TO GLAZE THE CAKE:
Run a long, sharp knife around the edges of the cake, shake pan gently, and invert the cake onto a wire rack. Let the cake cool 10 minutes longer, then place it on a cake plate with raised sides.
Using a long wooden skewer, poke 12 to 16 holes in the top of the cake and slowly spoon the warm glaze over warm cake. Keep spooning until most of the glaze is absorbed. (Be patient as you spoon the warm glaze over the cake, allowing each spoonful to soak down into the holes you've poked on top before adding more. The glaze keeps the cake moist for days.) Let the cake cool to room temperature, 15 to 20 minutes, then slice it and serve.
RUM GLAZE
"This makes a generous amount of glaze, and the glaze contributes to the moist and flavorful cake. But if you like, spoon only half of the glaze over the cake and save the other half to reheat gently and spoon over the cake slices when serving them with ice cream."
8 tablespoons (1 stick) butter
1 cup packed dark brown sugar
1/4 cup light or dark rum
1/4 cup water
Melt the butter in a saucepan over medium heat. Add the brown sugar, rum and water. Stir constantly over medium heat until the mixture boils, 3 to 4 minutes. Let glaze boil and continue stirring until it thickens, 3 minutes longer. Remove saucepan from the heat and set the glaze aside to cool 10 minutes.
TO STORE THE CAKE:
Wrap in foil or plastic wrap or placed in a cake saver, store at room temperature for up to 5 days. Freeze, wrapped in foil, for up to 6 months. Let the cake thaw overnight on the counter before serving.
Makes 1 Bundt cake, 12 to 14 servings
Source: The Cake Mix Doctor Returns!: With 160 All-New Recipes by Anne Byrn
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