Banana and Rum Cake with Pecans
This cake is a tropical delight. The flavours of banana and rum are a perfect match and the pecans add a delicious, crunchy texture.
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Extra time:30min cooling ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Grease and flour two 20cm cake pans.
- 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.
- Divide into prepared pans. Bake for 25 to 30 minutes, or until toothpick inserted into centre of cake comes out clean. Cool completely.
- 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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Reviews and Ratings
Global Ratings:
(59)
Reviews in English (48)
Love this cake. I did make three changes...1 cup of rum and 1/3 cup of water, instead of 2/3 of each. Also I used the Glaze from Easy Rum Cake instad of the frosting in this recipe. I will make again and again. P.S. This cake is for those of us who like the taste of rum! - 04 Apr 2007 (Review from Allrecipes USA and Canada)
The best banana cake ever. I used a bundt pan and it took almost 50 mins to finish baking..but well worth it! - 24 Feb 2008 (Review from Allrecipes USA and Canada)
This recipe was awesome. I used Appleton Jamaican Rum and it turned out very very nice. I should be embarrased to admit but the cake was gone in less than 24 hours, and it was only 4 people eating it. I put mine in a bunt instead of a layer cake, and I made a rum glaze instead of frosting and it was so tasty. I'm making it again for Christmas dessert. - 18 Dec 2007 (Review from Allrecipes USA and Canada)