Rum Raisin Cake

Recipe Ingredients

2		Ripe bananas - peeled (large)
1 1/2 cups	297g / 10oz	Sugar
		Eggs
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
3/4 cup	177ml	Dark rum*
1 cup	146g / 5.1oz	Walnuts - coarsely chopped
1/4 cup	59ml	Milk
3/4 cup	148g / 5.2oz	Butter - softened
2 1/2 cups	156g / 5.5oz	All-purpose flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Allspice
1 cup	160g / 5.6oz	Raisins

Recipe Instructions

Mash bananas to make 1 cup.

Combine with milk. Cream sugar and butter until light and fluffy.

Beat in eggs until blended.

Combine flour, baking powder, soda, salt and allspice.

Beat 1/3 flour mixture into egg mixture until blended. Beat 1/2 banana mixture until blended. Repeat ending with flour mixture. Beat in rum until well blended, stir in raisins.

Pour into 10-inch well greased fluted tube pan.

Bake in 350F. oven for 50 minutes or until cake tests done. Invert on wire rack to cool. Dust with confectioner's sugar.

* For a flavor variation, instead of rum use 3/4 cup orange juice and add 1 tbs grated orange rind to batter.

Source:
Patricia Williams

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