Banana Rum Cake with Brown Sugar Glaze

If bananas and rum square measure your issue, then you wish to create this cake! filled with rum and flat-top with a velvety sugar glaze, this is often basically bananas foster in cake kind. Bonus: this rum cake is completely from scratch, victimisation basic ingredients you almost certainly wear hand, thus no would like for any pudding or cake mixes! 

With a decent quantity of dark rum during this cake, the flavour shines through and pairs dead with the banana. What I conjointly love regarding this cake is that it tastes even higher subsequent day, thus it’s an excellent build ahead sweet for any gathering and travels well. once creating the sweetening, i favor to feature the rum in at the top and cook it for a handful minutes to melt the bite of the alcohol, whereas still holding all of the flavour. If you would like a additional intense rum flavor, take the sweetening off the warmth before adding the rum.

Ingredients

Cake

• 1-1/2 cups all purpose flour (185 g)
• 1-1/4 tsp baking powder (34 g)
• 12 tbsp unsalted butter (170 g)
• 1/2 tsp salt (3 g)
• 2 large eggs + 1 egg yolk, room temp
• 2/3 cup light brown sugar, packed (132 g)
• 1/4 cup white sugar (71 g)
• 2/3 cup banana puree (160 g)
• 1 tsp vanilla extract(3 g)
• 1/3 cup dark rum (63 g) I used Goslings

Rum Syrup

• 1/2 cup light brown sugar (93 g)
• 1/2 tsp salt (3 g)
• 4 tbsp unsalted butter (56 g)
• 1/4 cup water (50 g)
• 1/4 cup dark rum (47 g) I used Goslings

Brown Sugar Glaze

• 1/2 cup (123 g) + 3 TB heavy cream (38 g)
• 1/2 cup dark brown sugar, packed (86 g)
• 4 tbsp unsalted butter (56 g)
• 1/4 tsp salt
• 1 tsp vanilla (3 g)

DIRECTIONS

For the cake and rum syrup:

1. Preheat oven to 350°F. Using nontick spray, lightly coat and flour a 6 cup bundt pan.
2. In medium bowl, combine the flour and baking powder. In a cup, combine the banana puree and dark rum. Set both aside.
3. In bowl of stand mixer fitted with paddle attachment, cream together the butter, salt, white sugar, and light brown sugar on med-high speed for about 5 min until fluffy and lighter in color.
4. Add in the eggs and yolk, one at a time, mixing well between each addition. Add in the vanilla.
5. Scrape the bowl down and with mixer speed on low, add in the flour mixture in 3 parts, alternating with the banana mixture, ending with the flour.
6. Pour the batter into prepared pan and lightly tap on counter to release any air bubbles. Bake cake for about45-50 min until a tester comes out clean.
7. About 10 minutes before the cake is done, start the rum syrup. In a small sauce pot, combine the butter, sugar, salt and water. Bring the mixture to a boil over medium heat, then turn heat down and simmer for about 5 min.
8. Add in the rum and cook for another few minutes, then remove from heat.
9. Poke holes all over the bottom of the cake and drizzle about half of the rum syrup over the holes. Leave the cake in pan for about 10 minutes to soak up the syrup, then turn cake out onto wire rack set over a baking sheet. Brush the remain syrup over the cake.

brown sugar glaze:

1. In a small sauce pot, melt the butter over medium heat and add in the brown sugar, 1/2 cup of heavy cream, and salt.
2. Bring mixture to a boil and cook for 5-8 minutes, stirring occasionally.
3. Remove from heat and stir in the vanilla and remaining heavy cream.
4. All the glaze to cool slightly and thicken, then drizzle over the cake.

The glaze will thicken quite a bit as it cools,but you can heat it for about 20 sec in the microwave to bring it back to a pourable consistency. Enjoy!

Based on the recipe from https://www.thepudgyrabbit.com/blog/banana-rum-cake