Banana and Rum Cake with Pecans

    Banana and Rum Cake with Pecans


    57 people made this

    This cake is a tropical delight. The flavours of banana and rum are a perfect match and the pecans add a delicious, crunchy texture.

    Serves: 24 

    • 600g yellow cake mix
    • 1/4 teaspoon bicarb soda
    • 2/3 cup (160ml) dark rum
    • 2/3 cup (160ml) water
    • 2 eggs
    • 1 cup mashed bananas
    • 1/3 cup chopped pecans
    • 75g butter, softened
    • 2 1/2 cups (385g) icing sugar
    • 2 teaspoons vanilla essence
    • 2 tablespoons dark rum

    Preparation:15min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour two 20cm cake pans.
    2. In a large bowl, combine cake mix, bicarb soda, rum, water, eggs, bananas and pecans. Bring together, then beat on medium speed 2 to 4 minutes.
    3. Divide into prepared pans. Bake for 25 to 30 minutes, or until toothpick inserted into centre of cake comes out clean. Cool completely.
    4. For the icing: Combine 75g butter with the icing sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

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