Prep 30 mins
Cook 1 hr
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Dark Rum Glaze
- 118.29 ml unsalted butter
- 59.14 ml water
- 118.29 ml firmly packed brown sugar
- 118.29 ml granulated sugar
- 118.29 ml dark rum
For the Cake
- 354.88 ml chopped pecans, toasted
- 354.88 ml unsalted butter
- 473.18 ml granulated sugar
- 236.59 ml firmly packed brown sugar
- 5 large eggs, room temperature
- 236.59 ml mashed banana, very ripe
- 9.85 ml vanilla extract
- 44.37 ml dark rum
- 709.77 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 4.92 ml salt
- 177.44 ml sour cream
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
I have made this recipe a few times. I make without nuts. Use two round pans and make a layer cake. Always make sure to use a strong Jamacian rum. Than Ice the cake with Cream Cheese frosting. 5 stars!
Really good cake rich in flavor. I didn't have any sour cream or vanilla so I replaced them with orange juice and orange zest and it was a sucess!
As much as I would like to give this recipe a thumbs up,I can't. I pre-measured all of the ingredients and double-checked everything before mixing and placing into my 10-cup tube pan. It just seemed like too much batter for a 10-cup pan! However, following the recipe I spooned the batter on top of the nuts as instructed, which brought the batter up to almost the top of the pan, and put it into the oven. I should have known better :( as it didn't take long to have the batter start to overflow and burn the bottom of my oven, setting off the smoke detector. Not wanting to lose the cake, I quickly put a sided-cookie sheet with water under the pan to catch the drippings. 50 minutes into the baking, the batter was still overflowing. Because this was to be used for a catering assignment, I had to just toss the cake, and go to another cake that I still have ingredients for. My oven is working, the quantities and ingredients were right, the temperature was correct, and the pan was the correct size. I'm giving one star simple because I was able to take a swig of the dark rum after I pulled the cake out of the oven.