Tag Archives: Brown Sugar

Banana & Rum Cake

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This Banana and Rum cake was made in the spirit of celebrating Fairtrade fortnight, not a gratuitous effort on my part to introduce rum into all aspects of my life.

Banana and Rum Cake (adapted from A Pastry Affair)

(yields a 9 x 5 inch loaf)

Ingredients:

115g unsalted butter
150g granulated brown sugar plus a bit more sprinkling on the top
2 large eggs
1 teaspoon vanilla extract
3 large ripe bananas, mashed and 1 sliced for decoration
125g plain flour
120g whole wheat flour
1tsp baking soda
1tsp baking powder
1/2 tsp salt
120 ml dark rum or spiced rum (whatever your preference is, I used Sailor Jerry)

Method:

1) Preheat your oven to 180C/160C fan/gas 4. Grease and line your loaf pan with greaseproof paper.

2) In a mixing bowl, crean together the butter and sugar with an electric whisk (or by hand if you’re feeling strong) till light and fluffy.

3) One at a time beat in the eggs, ensuring to mix well between each addition. Beat in the vanilla and mashed bananas, mix well.

4) Mix in the flours, baking powder, baking soda and salt. Mix well.

5) Finally, add the rum, incorporate fully. Pour the cake batter into the prepared loaf pan, place a line a sliced banana pieces down the centre of the pan (it will move when the bread splits) and sprinkle with brown sugar. Place in the middle of the oven for 50 minutes. Check with a toothpick/knife after this amount of time to see if it comes out clean, if not cook for a further 5-10 minutes.

6) Remove from the oven, leave to cool in the tin for 10-15 minutes, then transfer to a cooling rack.

Store well (if it lasts that long)

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The pastry affair has an abundance of other banana bread recipes I’m eager to try. Banana bread is a common go to recipe due to the simplicity of the ingredients and the fact its pretty much fool proof. Next time I’ll have a bash at the Coconut Pineapple Banana Bread. I’m also really intrigued by Belleau Kitchen’s Salted Caramel Upside Down Banana Cake, it’s simply beautiful!

 

Brown Sugar Caramel Cake.

 

Ingredients;

250g unsalted butter

250g golden caster sugar.

1tsp vanilla essence

5 eggs

300g self-raising flour

75ml natural yoghurt (full fat or low fat, whatever you prefer)

2-3 tbsp milk (depending on how thick your cake batter is)

For the caramel;

50g soft brown sugar

50g unsalted butter

1 tin of condensed milk.

For the Buttercream;

120g unsalted butter

300g golden icing sugar

Pumpkin Seeds to decorate.

Method:

1) Preheat the oven to 160C/140C fan/gas 3. Butter and line a 22inch cake tin with parchment paper.

2) Cream together the caster sugar and the butter. Add the eggs one by one, adding a spoonful of flour after each addition to ensure the mixture doesn’t curdle. Beat in the yoghurt, then fold in the remainder of the flour.

3) Pour the mixture into the cake tin and bake for 1 hour and 20 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Once cool enough to touch transfer to a wire rack.

4) For the caramel: Melt the butter and sugar in a saucepan, stirring to make sure they combine, once they have melted add the condensed milk, bring to a rapid boil. Boil for a few minutes until the mixture has thickened enough to cover a spoon. Remove from the heat and leave to cool.

5) For the Buttercream, cream together the butter and sieved icing sugar until smooth, add 3 tbsp of the caramel and mix thoroughly. If the buttercream seems too runny add more sugar.

6) Slice the now cool cake in half, spoon over half of the butter cream mixture. Pour 3-4 tbsp of the caramel on top of the buttercream. Place the second half on top, and decorate the top with the remainder of the buttercream, drizzle with caramel and sprinkle with pumpkin seeds.

Enjoy!