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    You are in: Home / Recipes / Banana-Rum Cake Recipe
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    Banana-Rum Cake

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    Kittencalskitchen's Note:

    A wonderful moist banana cake, wonderful to serve to company. Great topped with custard cream of favorite icing.

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    9inch r ...

    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter and flour a 9-inch springform cake pan.
    3. 3
      Cream the butter and sugar together using an electric mixer.
    4. 4
      Add in the eggs, one at a time, beating well between additions.
    5. 5
      Mix in the mashed bananas.
    6. 6
      Sift together the baking soda, baking powder, flour and salt.
    7. 7
      Add in half of the flour mixture to the batter; mix well.
    8. 8
      Add in the rum and buttermilk; mix thoroughly.
    9. 9
      Add in the remaining flour mixture; mix well to incorporate thoroughly.
    10. 10
      Fold in the chopped nuts.
    11. 11
      Transfer the batter to cake pan.
    12. 12
      Bake for 1 hour, or until cake tests done.
    13. 13
      Cool for 5 minutes before removing from the pan.
    14. 14
      Finish cooling completely on a wire rack.
    15. 15
      Serve with custard cream on top or icing.
    16. 16
      Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

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    Ratings & Reviews:

    • on September 20, 2006


      This is a nice, moist cake with an intense banana flavor (exactly what you want in a banana cake, right?). I used 3 tb rum and it wasn't detectable in the cake, so those who want that rum taste should probably use the 4 tb rum. Thanks for sharing this lovely recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2004


      This is one of my favourite banana cakes. We all love it in the family. I haven't tried it with the choc chips, but I did with the nuts. It's very good and definitely a keeper! I have served this a couple of times with vanilla ice-cream and it's gone before I even know it:-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2011


      Very tasty! I would have liked a bit more banana taste, so would add an extra banana next time. I also thought it could be a bit sweeter-- I ended up putting some maple syrup on top as "icing" and then it was perfect. Perhaps making a sauce of maple syrup and a bit of rum and pouring it over the cake would be a good idea. Made as instructed using 4 Tbsp rum, except used oil for butter, maple syrup for sugar, and to make it gluten free 1.5 c. rice flour, .5 c tapioca starch, 2 tsp xanthan gum for the flour.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Banana-Rum Cake

    Serving Size: 1 (1222 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3681.2
    Calories from Fat 1537
    Total Fat 170.8 g
    Saturated Fat 93.4 g
    Cholesterol 740.4 mg
    Sodium 3442.6 mg
    Total Carbohydrate 482.6 g
    Dietary Fiber 17.9 g
    Sugars 247.7 g
    Protein 50.1 g

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