Beau Rive Banana Cake

I found this recipe in the travel feature of the Jan. 28, 2013 edition of Woman's World magazine. The recipe comes from the Beau Rive Hotel in Roseau, Dominica. I didn't have glace cherries, so substituted with maraschino cherries. It makes a delicious, moist and flavorful loaf. If you like banana loaf, try this one, you will not be disappointed.

• Ready In: 35 mins
• Yields: 1 large loaf

Ingredients

• 3⁄4 cup golden raisin
• 1⁄3 cup rum
• 1 3⁄4 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 5  very ripe bananas, mashed
• 1  cup brown sugar
• 3⁄4 cup butter, melted
• 1  teaspoon vanilla extract
• 8  glace cherries or 8  maraschino cherries

Directions

1. Preheat oven to 325 degrees. Grease 9" x 5" loaf pan. In a small pot, mix raisins & rum; over medium heat, bring to a boil. Cook until most of the rum has been absorbed, then remove from heat and cool. In a large bowl, mix flour, baking powder, baking soda and salt; set aside. In another bowl, beat bananas, brown sugar, butter and vanilla until the sugar has dissolved. Stir into flour mixture until blended. Stir in cherries and rum/raisin mixture. Bake 1-1/4 hours or until pick inserted in center comes out clean.