How to Prepare Speedy Banana Rum Bundt Cakes with Buttered Rum Glaze

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Banana Rum Bundt Cakes with Buttered Rum Glaze. In a medium bowl, whisk together flour, baking powder, baking soda, allspice and salt. In a large bowl, Whisk together sugar, vegetable oil, eggs and vanilla extract until well. Add banana mango mixture to the flour, stirring just enough to moisten throughout.

Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore. Ripe bananas are right at home in this moist cashew and coconut laden cake.

Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, banana rum bundt cakes with buttered rum glaze. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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In a medium bowl, whisk together flour, baking powder, baking soda, allspice and salt. In a large bowl, Whisk together sugar, vegetable oil, eggs and vanilla extract until well. Add banana mango mixture to the flour, stirring just enough to moisten throughout.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook banana rum bundt cakes with buttered rum glaze using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Banana Rum Bundt Cakes with Buttered Rum Glaze:

1. {Prepare of Banana Rum Cake.
2. {Make ready 85 g of unsalted butter, softened.
3. {Make ready 100 g of white sugar.
4. {Get 55 g of brown sugar, packed.
5. {Take 1 of large egg.
6. {Make ready 29 g of sour cream.
7. {Prepare 56 g of ripe banana, mashed (one medium banana).
8. {Get 1/2 tsp of vanilla extract.
9. {Take 3/4 tbsp of dark rum.
10. {Take 94 g of all-purpose flour.
11. {Make ready 1/4 tsp of baking soda.
12. {Take 1/4 tsp of baking powder.
13. {Get 1/8 tsp of salt.
14. {Get 29 g of walnuts, chopped.
15. {Prepare of Buttered Rum Glaze.
16. {Take 28 g of unsalted butter.
17. {Make ready 15 ml of water.
18. {Get 27 g of brown sugar, packed.
19. {Make ready 25 g of granulated sugar.
20. {Take 30 ml of dark rum.

Top it off with a rum spiked glaze. Scrape down the side of the bowl with a rubber spatula. Add in the eggs, one at a time until well combined. Add rum, buttermilk, eggs, vanilla, lemon juice and bananas; mix until just combined.

Steps to make Banana Rum Bundt Cakes with Buttered Rum Glaze:

1. Preheat oven to 350F (176C). Butter and flour your pans very well..
2. In a mixing bowl, mix the butter and white sugar on high speed and cream it until light and fluffy, about 1-2 minutes. Add in the brown sugar and beat for another 30 seconds. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined..
3. Sift together the flour, baking soda, baking powder and salt. Add it in small batches on low speed until JUST combined. Fold in the walnuts with a spatula and pour the batter into your bundt pan. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. Set aside..
4. Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool..
5. Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!.
6. Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving..

Place cake in oven and bake until the top springs back when lightly pressed with finger. While the cake is baking, make the buttered rum glaze. Place butter in small sauce pan over low heat and stir until melted. Pour batter into the bundt pan on top of nuts. Completely cool it in the pan before inverting it onto a rack or platter before glazing it.

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