Only goof up with this cake happened when I poured the icing on top.I felt the rum icing was too thick and added a drop of milk.As soon as I poured the icing on top,it started curdling.My bad.It tastes awesome though,big consolation for the lack of pics of the whole cake!
Roasted Banana Rum Cake
Butter - ¼ cup
Sugar - ¾ cup [I used Brown sugar]
Pour batter into prepared pan
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.
Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely.
- I halved the original recipe but used the same amount of bananas hence used 1 egg in place of 2.
- I substituted buttermilk with yogurt and the texture of the cake was very light and fluffy,unlike the dense texture which is normally associated with cakes of this kind.
- Follow the recipe as is for the rum drizzle and it might not curdle.I added milk at the last stage and believe that's the reason for the curdling.
Sending this to Sonia of Dinner Recipes from Sonia's Kitchen who is hosting Celebrate Sweets-Cakes this month,an event originally started by Nivedita.