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Bourbon Banana Cake w/ Creme Anglasie




Source of Recipe


Mai


List of Ingredients




Cake:

1 1/2 Cups Pecans -- coarsely chop
1 1/2 Cups Golden raisins
3 Cups Unbleached all-purpose flour
3 Teaspoons Baking powder
1 Teaspoon Ground cinnamon
1 Teaspoon Ground ginger
1/2 Teaspoon Ground nutmeg
1 Cup Unsalted butter -- Room Temp
Cup Sugar
3 Bananas -- ripe
4 Eggs
3/4 Cup Bourbon

Creme Anglaise:

1 1/2 Cups Light cream
1 Tablespoon Brown sugar
6 Egg yolks
6 Tablespoons Maple syrup -- pure
6 Tablespoons Bourbon



Recipe



CAKE:
1. Preheat oven to 350 degrees.
2. Toss the pecans and raisins with 1/2 cup of the flour. Set aside.
3. Sift the remaining flour, baking powder, cinnamon, and nutmeg; set aside.
4. Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition.
5. Fold the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into a ungreased 10" tube pan.
6. Bake 1 hour and 15 minutes. Cool and remove from the pan.
7. Make Boubon cream sauce (directions follow).
8. Cut the cake into 12 portions and pour sauce over cake to serve.

BOURBON CREME ANGLAISE:
1. Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from heat.
2. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture. then whisk the egg yolks back into the cream mixture. Cook over low heat until just thickened, stirring constantly. Be careful not to let the mixture boil.
3. Remove to a clean bowl. Stir in the syrup and bourbon and cool completely. About 2 1/2 cups