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Spiced banana rum cake

5 Reviews

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.

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

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

    • 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)
  • For the decoration

    • 110g Butter (unsalted) (softened)
    • 225g Cream cheese
    • 450g Unrefined golden icing sugar
    • 1 tsp Nielsen-Massey Vanilla Extract

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