Bahama Mama Banana Rum Cake

"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."
 
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photo by adcin123 photo by adcin123
photo by adcin123
photo by Janice W. photo by Janice W.
photo by Maritza T. photo by Maritza T.
photo by lilo39286 photo by lilo39286
photo by Krystal M. photo by Krystal M.
Ready In:
1hr 30mins
Ingredients:
18
Serves:
10
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ingredients

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directions

  • 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.

Questions & Replies

  1. Has anyone made the cake the day before and then glazed the following day? I won’t have time to bake day of party but thought it might not be as good after sitting for 24 hours in the rum glaze. Or maybe it’s better?!
     
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Reviews

  1. This recipe comes out consistently perfect. I've made it for 3 different friends and they all rave over how decadent, moist and flavorful it is.
     
    • Review photo by Janice W.
  2. I made this for the Holidays and it was such a success!!! Everyone loved it!!
     
    • Review photo by Maritza T.
  3. I suggest not skipping the toasted chopped nuts. They add so much texture to the finished cake. I also suggest waiting at least 24 hours before serving the cake as the rum glaze will permeate to the very center. This is a moist delicious cake, and I like to serve it with a topping of whipped cream. I think it would be gilding the lily, but a salted caramel topping would also be very good.
     
  4. I just baked it . Awesome. Quick and easy.
     
  5. 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!
     
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Tweaks

  1. Made without nuts and added 2 tsp rum extract
     
  2. Delicious!
     
  3. Fantastic cake, fantastic glaze. Didn't have pecans, threw in coconut (unsweetened, dried) instead. Down scaled the recipe and made 3 1/3 servings instead of 10... Only wanted to use 1 stick of butter to make a cake for just me and my husband. Also, didn't have sour cream. Added some OJ for extra flavor. Was out of vanilla! What a mess I've made of your recipe, and it still came out amazing. Just please don't tell anyone how bad it is for you. The banana makes it healthy, right? ;)
     

RECIPE SUBMITTED BY

I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b367/chefpaulag/final-1.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/329769/ninja%20bmp.jpg" width=75%> (Zaar World Tour 4) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=cunningcrocodiles.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/cunningcrocodiles.jpg" border="0" alt="Photobucket"></a> <img src="http://i26.photobucket.com/albums/c105/jewelies/DSC_0020.jpg"> (Australia/New Zealand Swap #15)
 
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