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Spiced banana rum cake

Published: Updated:

8 Reviews

Total Time
50m
Prep Time
20m
Bake Time
30m
Serves 10
Serves 10
easy
Easy

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.

16 ingredients9 steps

    Method

    1. 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.

    2. Step 2

      Cream the butter and sugar until light.

    3. Step 3

      Mash the bananas with the rum and gradually beat into the mixture.

    4. Step 4

      Beat in the eggs, a little at a time.

    5. Step 5

      Sift together the dry ingredients and fold into the mixture.

    6. Step 6

      Lightly stir in the sultanas and pecans.

    7. Step 7

      Bake for about 30-35 minutes.

    8. Step 8

      Cool in the tin for a few minutes then finish cooling on a wire rack.

    9. 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

      • 200gBillington's Unrefined Light Muscovado Sugar 
      • 200gAllinson's Plain White Flour 
      • 175gSultanas 
      • 100gPecan nuts (toasted, chopped) 
      • 1 tspCinnamon (ground) 
      • 1 tspNutmeg (grated) 
      • 1 tspSalt 
      • 2 tspBaking powder 
      • 3Banana(s) (ripe) 
      • 4 tbspRum (dark) 
      • 3Egg(s) (free range) (beaten) 
      • 120gButter (unsalted) 
    • For the decoration

      • 110gButter (unsalted) (softened) 
      • 225gCream cheese 
      • 450gUnrefined golden icing sugar 
      • 1 tspNielsen-Massey Vanilla Extract 

    Nutritional information per 190g serving

    • Energy 757cal
    • Fat 35g
    • of which Saturates 18g
    • Carbohydrates 98g
    • of which Sugars 82g
    • Protein 7.9g
    • Salt 1.1g

    8 Baker Ratings

    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

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