Saturday, 10 November 2012

banana & rum cake

This is another wonderful cake to have with your mid-morning tea or coffee. It is very easy to make and I put it together one Saturday morning in between the various weekend chores I had to do. The cake isn't egg-free for any reason other than the fact I had no eggs in the house and I wanted to make a banana cake to use up the over ripe ones sat in my kitchen. You don't have to add the rum syrup, it's delicious and moist without but the rum helps to elevate this cake to something a little more grown-up and special.

1 cup soured milk (sour regular milk by adding the juice of a lemon) or regular yogurt
1 cup oil
3 bananas mashed
3/4 tsp baking powder
2 cups of caster sugar
3 cups of self raising flour
2 tsp vanilla extract 
a little milk if too thick
Pinch salt

1/4 cup granulated sugar
1/4 cup dark rum
Squeeze of lemon juice
  1. Grease and flour a bundt tin, and preheat the oven to 180°C, 350°F. 
  2. Place all the cake ingredients in a bowl and beat together using a wooden spoon or electric hand whisk until everything is well combined, if it’s a bit thick add a little extra milk. 
  3. Pour the mixture into the tin then bake in the oven for about 50 minutes until well risen and a skewer comes out clean.
  4. Turn off the oven, and remove cake. Leave it to cool in the tin while you prepare the syrup by heating the ingredients together until the sugar has completely dissolved into the rum syrup.
  5. With a skewer poke holes all over the cake and while the cake and syrup are still warm pour the syrup over the cake. Leave the cake to cool completely in the tin then turn out and serve.

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