I’ve been reading the Sticky, Gooey, Creamy, Chewy blog for a little over a year now, and being in love with her writing (and recipes!), picked up a copy of her book a few months ago. I read through it when I first got it (something I usually do with new cookbooks – I love reading them just like books), but while I kept meaning to make something from it, I just kept getting distracted by old favorites. Which also explains the paucity of posts lately 🙂
A few weeks ago, however, I had some extra bananas to use up, picked up the book to see if there was anything interesting in it, and found this recipe.
It looked fantastic, so I made it (and took the excuse to use one of my new spiffy Bundt pans obtained on sale this winter), and Oh My God. It really was fantastic. The outer layer of rum-soaked cake became this sticky, crusty incredible goodness (we won’t even talk about the pecan layer on top), while the inside banana cake, which was soft and creamy right after baking (you think we waited for this to cool completely? Ha!) becomes dense and creamy after you let the cake cool. And if you throw the leftovers in the fridge? Oh my goodness. It is soooo good. We even threw the last piece in the freezer (double-wrapped), and when I thawed it back out and ate it, it was still perfectly wonderful.
The book itself is a joy to use – recipes are clearly and beautifully laid out, instructions are easy to follow, and the book itself is a visual treat. I highly recommend it.
So this cake is an excellent one for cake stands, leftovers, etc. Bakesales, you name it. It holds up well, the flavors just get more rich after the first day, and it’s sooo good.
If only real cathedrals tasted this nice
So while we had friends over to play cards, I made it again – this time using my new mini-bundt pans (I cut the recipe in half, which made me six mini-bundts and one leftover tart-pan’s worth of batter). Still amazing, amazing, amazing. I took one to my sweetie for lunch at work, and he wrote to tell me that he was still tasting it on his tongue hours later.
Another cute little bundt shape
Bahama Mama Banana Rum Cake
from Sticky, Chewy, Messy, Gooey by Jill O’Connor
Dark Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed light or dark [I used dark] brown sugar
1/2 cup dark rum
Combine the butter, water, and sugars [but not the rum! I did this the second time and had to double the rum, oh noes] in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low nad simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and keep warm.
1 1/2 cups chopped pecans, toasted [I ran out halfway through and used walnuts as well, which worked just fine]
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed light or dark brown sugar [I used dark]
5 large eggs, at room temperature
1 cup mashed very ripe bananas (about 3 medium)
2 tsps pure vanilla extract
3 tablespoons dark rum [I use Myers Dark]
3 cups bleached all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup sour cream
Preheat oven to 350F and position a rack in the middle. Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan. Set aside. [note: Yes, the pecans make quite a deep layer on the bottom of the pan. It will all work out, I promise.]
In a large bowl, with an electric mixer on medium speed, beat togethe rthe butter and sugars until the mixture is light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in mashed bananas, vanilla, and rum. Sift the flour, baking osda, baking powder, and slat over the batter and fold in using a rubber spatula, just until no streaks of flour remain. Fold in the sour cream. Spoon the batter over the nuts in the pan and spread to the ede of the pan using the back of the rubber spatula.
Bake until a wooden skewer inserted in the center of the cake comes out with no more than a few moist crumbs clinging to it, 60 – 80 minutes. [For the smaller bundts, it took around 30 minutes] Transfer to a wire rack and let cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup of the warm glaze over the cake. Let the cake cool for 5 minutes more. Place a serving platter over the pan and invert to release the cake onto the platter. Spoon the remaining glaze over the cake, a little at a time, and let stand until the glaze is completely absorbed into the cake. If the glaze starts to pool at the base of the cake, use a small metal spatula to spread it up and around the sides of the cake. As the glaze hardens, this will encase the cake in a rummy, sugary shell.
[Let’s just dwell on that phrase for a moment, shall we? Rummy, sugary shell. Yummmmmmmm.]
Let the cake cool comp;letely before cutting into wedges and serving. [Ha! I can say that when warm/hot, this cake is almost like banana bread pudding. It’s so awesome. Don’t deny yourself.] Will last 2 to 3 days if covered well. And if your house contains only one person, or somebody who has no taste buds. Otherwise, don’t plan on saving any. It’s that darned good.