Banana Rum Cake

This dense cake is similar to a pound cake plus the added flavor of rum.

• Ready In: 1 hr 25 mins
• Serves: 16
• Yields: 16 pieces

Ingredients

• Cake

• 2 1⁄2 cups flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1 3⁄4 cups brown sugar, packed
• 3⁄4 cup butter, softened
• 2  eggs
• 1  cup  mashed ripe banana
• 2⁄3 cup milk
• 1  tablespoon dark rum

• Glaze

• 3⁄4 cup confectioners' sugar, sifted
• 2  tablespoons dark rum
• 1  tablespoon butter, melted

Directions

1. Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
2. To make the cake:
3. Sift together the flour, baking powder, baking soda and cinnamon; set aside.
4. Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
5. Add the eggs and beat well.
6. Combine the bananas, milk and rum in a small bowl.
7. Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
8. Pour into prepared pan, spreading evenly.
9. Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
10. Cool in the pan for 15 minutes.
11. Remove from the pan to a wire rack; cool completely.
12. To make the glaze:
13. Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
14. Drizzle over the top of the cake.