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BANANA RUM CAKE




Source of Recipe


New Orleans Times-Picayune


Recipe Introduction


Makes 1 bundt or tube cake



List of Ingredients




Vegetable spray and flour, for baking pan
1 cup chopped pecans or walnuts (or a combination)
1 18.25-ounce yellow cake mix
1 3.4-ounce package Jello Instant Vanilla Pudding Mix
4 eggs
½ cup cold water
½ cup Wesson Oil
½ cup Bacardi dark rum (80 proof)
1 medium-size ripe banana, mashed
1 recipe Glaze (recipe follows)


Recipe



Preheat oven to 325 degrees. Grease and flour a 12-cup bundt pan or 10-inch tube pan. Sprinkle nuts evenly over bottom of pan and set aside. In the large bowl of an electric mixer, mix together cake mix, pudding mix, eggs, cold water, oil and rum on low to medium speed. Beat three to five minutes. Add banana, and beat one minute on high speed, then 30 seconds on low speed. Pour batter over nuts in baking pan. Bake until a toothpick inserted in cake comes out clean, about one hour. Place pan on a wire rack, and let cake cool thoroughly in pan. Invert cake onto a serving platter and glaze.

GLAZE
1 ¼ sticks (10 tablespoons) butter
1 ¼ cups water
1 cup sugar
1 ½ cups Bacardi dark rum (80 proof)

Melt butter in a two-quart saucepan. Stir in water and sugar. Bring to a boil and boil five minutes, stirring constantly so mixture doesn't boil over. Remove from heat, and stir in rum. Make several holes in top of cake with a thin skewer or wooden toothpick, and slowly drizzle some of glaze evenly over top and sides of cake, allowing cake to sit for several minutes to absorb glaze before adding more; repeat until all glaze is used. (Hester uses a turkey baster to apply the glaze.)