Banana Rum Raisin Cake
My Banana Rum Raisin Cake is laced with rum soaked raisins. Perfect for any occasion this moist and delicious cake keeps really well too!
Ingredients
- 1 cup raisins or sultanas
- ¼ cup dark rum
- 3 cups all purpose plain flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¼ teaspoon nutmeg freshly ground if possible
- 1 cup butter unsalted for preference, softened
- 1¾ cups sugar I use golden caster sugar, but granulated is fine too
- 2 large eggs beaten
- 1½ cups mashed banana 3 to 4 medium bananas
- ¾ cup buttermilk
- For the glaze
- 1 cup confectioner's sugar icing sugar
- 2 to 3 tablespoons dark rum
- 1 tablespoon liquid honey
Instructions
- Put the raisins in a bowl and pour the rum over top. Cover and let sit for at least an hour or overnight, stirring occasionally.
- Preheat the oven to 350°F (175°C).
- Butter a 12 cup Bundt pan.
- Sift the flour, baking soda, salt and nutmeg together into a large bowl.
- Cream the butter and sugar together using an electric mixer.
- Beat in the beaten eggs along with a tablespoon of the flour.
- Add the bananas and beat in on low speed.
- Add the buttermilk and flour alternately in four additions, beginning with the flour and ending with milk
- Remove the mixing bowl from the electric mixer and thoroughly fold in the raisins and any remaining rum with a wooden spoon.
- Transfer the batter to the prepared Bundt pan.
- Bake for 50 to 60 minutes, or until a skewer inserted in the cake comes out clean.
- Cool in the pan for 15 minutes, and then remove the cake carefully from the pan. Cool completely on a wire rack.
- To make the glaze, add the rum gradually (a tablespoon or less at a time) to the icing sugar to make a thick glaze. You may not need all the rum. Beat in the honey until the glaze is thick and glossy. Drizzle over cooled cake.
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