100g sultanas (golden raisins)
75ml dark rum (5 tablespoons or a scant 1/3 cup)
175g flour (about 1 1/3 cups)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
125g unsalted butter, melted (4 1/2 ounces - that's a bit more than a stick of butter)
150g sugar
2 large eggs
4 small, very ripe bananas (about 340g weighed without skin), smashed
chopped pecans
2 small bundt pans, buttered and floured
Preheat the oven to 350ºF and get started on the rest, getting the pans ready first. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the smashed bananas, then the eggs one at a time. Then, with your wooden spoon, stir in the pecans, sultanas and rum. Add the flour mixture and stir well, but not furiously. Spoon into the bundt pans and bake in the middle of the oven for 45 minutes. When they're ready, an inserted toothpick or fine skewer should come out cleanish.
I think a good addition to this cake would be a syrup poured over it. Perhaps in the microwave heat up 1/4 cup sugar and 2 tablespoons rum. Poke little holes in the cake, then slowly spoon the syrup all over the cake.
Now if you just want to make one small bundt cake, here's the ingredients
50g sultanas (golden raisins)
2-3 tablespoons dark rum
88g flour (about 2/3 cup)
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
63g unsalted butter, melted (a bit more than a half stick of butter)
75g sugar
1 large eggs
2 small, very ripe bananas (about 170g weighed without skin), smashed
30g chopped pecans
I know that for some people my giving the measurements by weight is a pain, but my suggestion is that you might really like having a scale. The electronic ones all give imperial and metric weights, and it makes being accurate so much easier.
No comments:
Post a Comment