Tag: dessert

Banana Rum Cake

This Banana Rum Cake is a deliciously moist cake with a distinct banana flavor. It makes a lovely dessert presentation for company. The recipe makes approximately two cups of glaze. Use extra portions as an ice cream topping or sauté ripe bananas with the glaze in a saucepan. 

Ingredients

CAKE
2 ripe bananas, mashed
4 eggs
1/2 cup vegetable oil
1/2 cup water
1/4 cup banana liqueur
1/4 cup rum
15.25 oz. package yellow cake mix
4 oz. package instant vanilla pudding mix

GLAZE
1 cup sugar
1/2 cup (1 stick) unsalted butter
1/4 cup water
1/4 cup banana liqueur
1/4 cup rum

Directions

Preheat oven to 325 degrees. Combine mashed bananas, eggs, vegetable oil, 1/2 cup water, 1/4 cup banana liqueur, and 1/4 cup rum together in a bowl. Add cake mix and pudding mix and stir until batter is smooth. Pour batter into a well-greased fluted tube pan. Bake for 50 minutes.

Prepare the glaze – Bring sugar, butter, and 1/4 cup water to a boil in a saucepan. Stir in 1/4 cup banana liqueur and 1/4 cup rum and blend. Remove from heat and pour glaze into a glass measuring cup.

When cake is done, remove pan from oven. Set on rack for 15-20 minutes and then invert cake onto plate. Pour glaze over top and sides of warm cake. Cool until ready to serve and then cut into slices. Serves 16-20.

CHICKEN WITH BANANA RUM SAUCE

If you don’t wish to make another dessert with the leftover sauce, consider pouring it over three boneless chicken breasts in a greased baking dish and baking in the oven at 350 degrees for one hour. Slice and serve. Serves 4-6.

 

In case you missed it, check out my recipe for Strawberry Cobbler at Lois Winston’s Killer Crafts & Crafty Killers

Apple Rum Cake

Ingredients

15.25 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
3/4 cup light sour cream
1/4 cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk

Directions

Preheat oven to 350 degrees. Set aside 1 Tbsp. cake mix and 1½ cups of pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted cake pan. In a separate small bowl, mix together the brown sugar, cinnamon, reserved 1 Tbsp. cake mix and pie filling. Spoon over batter. Top with remaining batter. Bake for 45 minutes.

Cool on rack. Invert cake onto plate. In a small bowl, mix powdered sugar and milk. Dribble over cake as a glaze. Slice and serve.