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Title: Banana Nut Rum Cake
Submitted by: sness - June 21, 2006
½ cup butter
1 ½ cups sugar
2 eggs
1 tsp rum extract
1 cup mashed bananas
1/3 cup buttermilk or soured milk
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Cream butter and sugar. Beat in eggs, one at a time. Mix rum extract, mashed bananas, and milk together. Sift together dry ingredients. Alternately add dry ingredients with milk mixture to creamed butter mix. Pour half of the batter into a greased and floured 9 or 10" spring form pan with deep sides. Bake at 350° for about 20 minutes, or just until pale golden brown. While this is baking prepare the butterscotch topping. Remove cake from oven and gently and carefully spoon half of the butterscotch topping over. Pour the second half of the cake batter over top and spread smooth. Put back in oven and bake for about another 40 minutes until golden brown but not overcooked. Carefully spoon the rest of the topping over. Bake for an additional 10 minutes.
1 ½ cups sugar
2 eggs
1 tsp rum extract
1 cup mashed bananas
1/3 cup buttermilk or soured milk
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
Cream butter and sugar. Beat in eggs, one at a time. Mix rum extract, mashed bananas, and milk together. Sift together dry ingredients. Alternately add dry ingredients with milk mixture to creamed butter mix. Pour half of the batter into a greased and floured 9 or 10" spring form pan with deep sides. Bake at 350° for about 20 minutes, or just until pale golden brown. While this is baking prepare the butterscotch topping. Remove cake from oven and gently and carefully spoon half of the butterscotch topping over. Pour the second half of the cake batter over top and spread smooth. Put back in oven and bake for about another 40 minutes until golden brown but not overcooked. Carefully spoon the rest of the topping over. Bake for an additional 10 minutes.