Rum and Raisin Banana Cake
- Serves 12
- Estimated Time: 02:26:30
- Easy
- Dessert
- Not Specified
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Classic
Ingredients
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Method
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Est. Time
1
Put the raisins in a bowl, then pour over the rum and leave to soak for at least 1 hour (and up to 24 hours)
Rum and raisin banana cake
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2
Preheat the oven to 180°C / 160°C fan / gas mark 4 / 356°F
Rum and raisin banana cake
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3
Butter a deep 20cm round cake tin and line the base with a circle of baking paper – if your tin is loose-bottomed, ensure the paper is large enough to come a few centimetres up the inside of the tin (this will stop the caramel leaking out)
Rum and raisin banana cake
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4
For the topping, put the butter and brown sugar in a pan and gently cook until melted and smooth, stirring regularly
Rum and raisin banana cake
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5
Stir in the rum until combined, then remove from the heat
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6
Pour into the base of the tin
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7
Peel the bananas and cut in half lengthways
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8
Arrange bananas on top of the caramel, cut-side down
Rum and raisin banana cake
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9
For the cake batter, beat the butter and sugar together in a mixing bowl for a few minutes until light and fluffy
Rum and raisin banana cake
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10
Beat in the vanilla
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11
Crack in the eggs, one by one, beating well after each addition and adding a spoonful of flour with each
Rum and raisin banana cake
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12
Add the remaining flour, the baking powder, salt and ground almonds
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13
Fold in until smooth and combined
Rum and raisin banana cake
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14
Fold in the soaked raisins (including any rum left in the bowl), until combined
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15
Scrape the batter on top of the bananas in the tin, levelling the top with a spatula
Rum and raisin banana cake
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16
Bake in the oven for 35-40 minutes or until risen and a skewer inserted into the cake comes out clean
Rum and raisin banana cake
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17
Leave to stand in the tin for 15 minutes, then turn out onto a board or flat serving plate
Rum and raisin banana cake
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18
Allow to cool before serving warm or at room temperature
Rum and raisin banana cake
10:00