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24 January 2012

Banana, Rum and Macadamia Cake

Photography by Sarka Babicka

Banana Rum and Macadamia Cake

Banana, Rum and Macadamia Cake
 
Prep time

Cook time

Total time

 

This versatile recipe makes either a sweet banana, rum and macadamia cake or (by reducing the sugar quantity) an equally delicious banana bread, just waiting to be spread generously with butter while it is still warm from the oven. Heaven on Earth! I find the sweetness of the cake just right, but you could add a rum drizzle if you have a sweet tooth. I’ve been making this cake for years (mind you it’s gone through a tremendous amount of tweaking before it reached perfection) and I was inspired to make it again this week in an effort to rejog our memories of that recent holiday to Antigua in the Caribbean. I also needed to use up some bananas that were on their way out. The recipe is simple, as is the technique. You can put this all together in 10 minutes, easily! Bake for 1 hour and you’ve got something nice and sweet. Can’t say it will last more than a day, even if there is only one of you… I have already devoured half!
Author:
Serves: 8

Ingredients
  • 140g/5oz unsalted butter
  • 200g/7oz/ 1 cup caster sugar
  • 2 eggs
  • 3 bananas (300g/101/2oz without peel), mashed
  • 70g/21/2oz/scant ½ cup macadamia nuts, roughly chopped
  • 125ml/4fl oz/1/2 cup dark rum
  • 200g/7oz/1 cup self-raising flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • pinch of nutmeg
  • icing sugar, for dusting

Instructions
  1. Preheat the oven to 325ºF/160ºC/Gas 3.
  2. Melt the butter in a small saucepan and pour it into a large mixing bowl. Add the sugar, whisking it until incorporated, then whisk in the eggs one at a time, followed by the mashed bananas. Add the nuts and rum and mix well to combine.
  3. Put the flour, baking powder, salt and nutmeg in a separate medium mixing bowl and stir together. Spoon the mixture into the large bowl, a little at a time, and then fold all the ingredients together thoroughly.
  4. Pour the mixture into a well-buttered 25cm/10 in loaf tin or bundt cake tin and bake in the oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack and leave to cool, then dust with icing sugar before serving.

 

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11 thoughts on “Banana, Rum and Macadamia Cake

  1. I’m not a big fan of banana bread, however anything that has macadamia and rum in it is worth trying. I will gladly taste it! Hope you still have some leftovers! 🙂

  2. OMG Yum! I am salivating looking at this, will bake and tell you how it goes 🙂 Love your recipes and love your website. I am always waiting on new posts.

  3. It was the greatest cake I’ve tasted in 35 years… and I love my cakie!! The rum made it just that little sweeter (and crispier on the outside). Super light – I ate far too much…
    Just D E L I C I O U S!! 10/10 for that recipe Beth xXx

  4. That sounds so good! I’ve been experimenting with banana bread recipes lately, but still haven’t found one that’s just right. I will have to try this one! 🙂

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