Banana Rum Cake #CakeSliceBakers

The recipe header describes this as banana heaven, and that is certainly a good description. It required 5 bananas, and came out both smelling and tasting wonderfully banana. The cake starts with a spiced banana batter. You then fold in diced bananas that have been cooked briefly in a mixture of rum and brown sugar. Once the cake is baked and cooked, it gets a brown butter rum drizzle that is a good match for the banana flavor. 

 

My drizzle did not drizzle, and it was much darker than the picture in the book. I did add a little bit of milk to the mixture even though the recipe didn't call for it. I probably should have added some more to get a looser mixture. Instead, it was more like frosting. It was still delicious, and there were not complaints from the tasters.



One suggestion the author makes is that when you're ready to remove the cake from the pan you should flip it onto the cake plate, and then let it sit for a minute before slowly lifting the pan off the cake. I had never read that before, but it worked. I did not have any problems with the cake sticking or tearing. I tried it again the following week with another Bundt cake, and it worked there as well.





Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.






It is a new year and a new book - The Cake Book: Beautiful Sweet Treats for Every Craving - and our choices for March 2024 were ~


Banana Rum Cake

Chocolate Espresso Cakes with Burnt Caramel

Negroni Quarantini Cake
  • No members of the group chose to bake this cake.

Comments

Post a Comment

Popular posts from this blog

Breton Butter Almond Cake #CakeSliceBakers

Image
The Breton Butter Almond Cake recipe is an easy-to-make recipe that uses ingredients that I generally have on hand, making it convenient for anytime I need a simple dessert. It's described as being similar to shortbread which it definitely is, but with a more complicated taste and less crumbly texture.    The cake is flavored with a little bit of rum and vanilla, and I found that made a great platform for a variety of embellishments - whipped cream, berries, strawberry jam, and lemon curd are all ones we tried at home. But it was also tasty without anything added to it, and most importantly for me, it made a great grab and go breakfast the next morning! One note about the recipe, it says to pour the batter into your tart pan, but my batter was thick - more like cookie dough than cake batter, so I had scoop it in and then smooth with a rubber spatula. I was worried I had made a mistake, but if I did, it didn't seem to affect the taste or texture. Each month The Cake Slic
Read more

Strawberry-Rhubarb Rouleau with Lemon Buttercream

Image
I had a hard time choosing my cake this month. I felt like I should bake the Apple Cake as our apple tree was full of fruit waiting to be used, but nothing speaks to me quite like a rhubarb dessert. Then I went to the grocery story. Strawberries were on sale, and right next to them was a huge stack of rhubarb. Rhubarb is hard to find where I live. Rarely does anyone have it at the farmer's market, and there's only one store I've ever successfully bought it at, and that's always been in June. So to find such an abundance in early August - it was a sign.   This recipe provides instructions for either a layer cake or a roll (think Yule log or pumpkin roll). I opted to make the layer cake. The recipe as written produces an extra layer which I didn't want, so I halved the ingredients. The Genoese layer gets cut in half, filled with a strawberry-rhubarb compote and frosted with lemon buttercream. In general, I found the recipe easy to follow, though both the compote and b
Read more

Raspberry Clafoutis #CakeSliceBakers

Image
This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake. The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast. Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu.  Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is  Gâteau: The Surprising Simplicity of French Cakes  by Aleksandra Crapanzano. We each choose one cake to bake, and t
Read more