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.
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.
Cream the butter and sugar until light.
Mash the bananas with the rum and gradually beat into the mixture.
Beat in the eggs, a little at a time.
Sift together the dry ingredients and fold into the mixture.
Lightly stir in the sultanas and pecans.
Bake for about 30-35 minutes.
Cool in the tin for a few minutes then finish cooling on a wire rack.
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.
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24 August 2019
Can I make this without the pecan nuts? if I just leave them out will f affect the cooking time?
Thank you for your recipe review. You can make this recipe without the pecans, you might need an extra 5 minutes baking time, just test using a tooth pick in the middle of the cake after 30 to see if it's ready. Add incremental of 5 minutes until the toothpick test comes out clean.
21 March 2019
Almost as delicious as the ones we bought in Barbados. Used the Caribbean run!
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