Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup dark rum
- 3 ripe bananas, mashed
- 1/2 cup chopped walnuts (optional)
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract and rum.
6. Add the mashed bananas and mix until well combined.
7. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
8. Fold in the chopped walnuts (if using).
9. Pour the batter into the prepared cake pan and smooth the top with a spatula.
10. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Invert the cake onto a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 4g
Sodium: 190mg
Sugar: 26g
Substitutions for ingredients:
- Instead of dark rum, you can use light rum or bourbon.
- If you don't have walnuts, you can use pecans or almonds.
Variations:
- You can add chocolate chips to the batter for a chocolate banana rum cake.
- Instead of walnuts, you can use shredded coconut or raisins.
- You can make a glaze by mixing powdered sugar and rum together and drizzling it over the cooled cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use ripe bananas for the best flavor.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the banana rum cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and bake it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder before serving.
Garnishes:
Top the cake with whipped cream, sliced bananas, or chopped nuts.
Pairings:
Serve the banana rum cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would be a nice side dish for this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, bake it for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake properly to prevent foodborne illness.
Food history:
Rum cake is a popular dessert in the Caribbean and Latin America. It is often served during the holidays and special occasions.
Flavor profiles:
This banana rum cake is sweet and moist with a hint of rum flavor.
Serving suggestions:
Serve the cake on a cake stand or plate for a beautiful presentation.
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