Banana Rum Bundt Cakes with Buttered Rum Glaze
Banana Rum Bundt Cakes with Buttered Rum Glaze

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, banana rum bundt cakes with buttered rum glaze. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Experience The Caribbean's Best Loved Rum Cakes, Sweets, And Hot Sauces. Butter and flour your pans very well. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana.

Banana Rum Bundt Cakes with Buttered Rum Glaze is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Banana Rum Bundt Cakes with Buttered Rum Glaze is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have banana rum bundt cakes with buttered rum glaze using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Banana Rum Bundt Cakes with Buttered Rum Glaze:
  1. Make ready Banana Rum Cake
  2. Take 85 g unsalted butter, softened
  3. Make ready 100 g white sugar
  4. Make ready 55 g brown sugar, packed
  5. Get 1 large egg
  6. Prepare 29 g sour cream
  7. Get 56 g ripe banana, mashed (one medium banana)
  8. Take 1/2 tsp vanilla extract
  9. Prepare 3/4 tbsp dark rum
  10. Prepare 94 g all-purpose flour
  11. Take 1/4 tsp baking soda
  12. Take 1/4 tsp baking powder
  13. Make ready 1/8 tsp salt
  14. Prepare 29 g walnuts, chopped
  15. Get Buttered Rum Glaze
  16. Get 28 g unsalted butter
  17. Make ready 15 ml water
  18. Make ready 27 g brown sugar, packed
  19. Get 25 g granulated sugar
  20. Get 30 ml dark rum

Spray a bundt pan with nonstick cooking or baking spray. Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl. In a separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and half of the diced mango until blended.

Instructions to make Banana Rum Bundt Cakes with Buttered Rum Glaze:
  1. Preheat oven to 350F (176C). Butter and flour your pans very well.
  2. In a mixing bowl, mix the butter and white sugar on high speed and cream it until light and fluffy, about 1-2 minutes. Add in the brown sugar and beat for another 30 seconds. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined.
  3. Sift together the flour, baking soda, baking powder and salt. Add it in small batches on low speed until JUST combined. Fold in the walnuts with a spatula and pour the batter into your bundt pan. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. Set aside.
  4. Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.
  5. Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!
  6. Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.
  7. Ready to serve and ENJOY!

In a separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and half of the diced mango until blended. Add banana mango mixture to the flour, stirring just enough to moisten. Add eggs, one at a time until incorporated. Add bananas, sour cream, and vanilla.

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