About the bake
This spiced banana rum cake is bursting with flavour and will bring a real taste of the Caribbean to your home. This cake has wonderful hints of banana, cinnamon, nutmeg, pecans and sultanas and would make the perfect Father's Day treat or even just simply enjoyed with a nice cup of tea with your feet up. It is also a great way to use up over ripe bananas saving them from going to waste.
Method
Step 1:
Preheat the oven to 190°C (170°C fan, gas mark 5). Grease and line x2 23cm round sandwich tins. Toss the sultanas and pecans in 2 tablespoons of the flour.
Step 2:
Cream the butter and sugar until light.
Step 3:
Mash the bananas with the rum and gradually beat into the mixture.
Step 4:
Beat in the eggs, a little at a time.
Step 5:
Sift together the dry ingredients and fold into the mixture.
Step 6:
Lightly stir in the sultanas and pecans.
Step 7:
Bake for about 30-35 minutes.
Step 8:
Cool in the tin for a few minutes then finish cooling on a wire rack.
Step 9:
To make the buttercream, beat together the butter, icing sugar, vanilla extract and cream cheese then spread in the centre of the cakes sandwiching them together. Topping the cake with any remaining icing. Lightly dust with cinnamon to finish.
Ingredients
- 200g Billington's Unrefined Light Muscovado Sugar
- 200g Allinson's Plain White Flour
- 175g Sultanas
- 100g Pecan nuts (toasted, chopped)
- 1 tsp Cinnamon (ground)
- 1 tsp Nutmeg (grated)
- 1 tsp Salt
- 2 tsp Baking powder
- 3 Banana(s) (ripe)
- 4 tbsp Rum (dark)
- 3 Egg(s) (free range) (beaten)
- 120g Butter (unsalted)
- 200g Billington's Unrefined Light Muscovado Sugar
For the decoration
- 110g Butter (unsalted) (softened)
- 225g Cream cheese
- 450g Unrefined golden icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
Nutritional Information
per 190g- 757cal Energy
- 35g Fat
- 18g of which Saturates
- 98g Carbohydrates
- 82g of which Sugars
- 7.9g Protein
- 1.1g Salt
Recipe Reviews
This is in fact delicious... I made it vegan using just eggs three tablespoons equals one egg. I also used gluten-free flour mixtures. I was just thinking that this is just a small cake however that most recipes do two cups of flour and so I might change the proportions to make a bigger cake
Was delicious
Can I do this recipe without sultanas?
We always encourage bakers to follow recipes exactly to achieve the best outcome, however if you are not a fan of sultanas you could try switching them out for an alternative dried fruit of the same quantity or perhaps for a different twist switch for chocolate chips?
So yummy - and way easier than I thought it would be! Went down so well with my family!
Love this recipe! So delicious
Amazing delicious tasting cake although quantity produced seems less than expected for 2 23cm cake tins...
Ingredients
- 200g Billington's Unrefined Light Muscovado Sugar
- 200g Allinson's Plain White Flour
- 175g Sultanas
- 100g Pecan nuts (toasted, chopped)
- 1 tsp Cinnamon (ground)
- 1 tsp Nutmeg (grated)
- 1 tsp Salt
- 2 tsp Baking powder
- 3 Banana(s) (ripe)
- 4 tbsp Rum (dark)
- 3 Egg(s) (free range) (beaten)
- 120g Butter (unsalted)
- 200g Billington's Unrefined Light Muscovado Sugar
For the decoration
- 110g Butter (unsalted) (softened)
- 225g Cream cheese
- 450g Unrefined golden icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
Nutritional Information
per 190g- 757cal Energy
- 35g Fat
- 18g of which Saturates
- 98g Carbohydrates
- 82g of which Sugars
- 7.9g Protein
- 1.1g Salt