So, instead of bananas (yes, I still have a bunch of bananas to dispose of deliciously… heh. sometime this summer. Or maybe I’ll let Alex make some banana-rum) I used pear! Identical to the suggestions here except the pear and the lack of nuts.
The Cake:1 1/2 cups unsalted butter 2 cups granulated sugar 1 cup firmly packed dark brown sugar 5 large eggs, at room temperature 1 cup mashed very ripe pears [exactly one and a half, I peeled them and used a potato masher in a small bowl] 2 tsps pure vanilla extract 3 tablespoons dark rum [Myers Dark Rum is delicious] 3 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 3/4 cup sour cream [we used light because that was what Karla wanted to keep for later]
Preheat oven to 350F and position a rack in the middle. Spray a 10-cup bunt pan (the kind that looks like a giant doughnut) with nonstick cooking spray. Set aside.
In a stand mixer (or a large bowl with a hand mixer) beat together the butter and sugars until the mixture is light and fluffy. It needs to be several minutes at pretty high speeds to get it very light and smooth indicating a lot of air is beaten into your butter. Beat in eggs, one at a time, mixing well after each egg. Beat in pear, vanilla, and rum. Sift the flour, baking soda, baking powder, and salt over the batter and fold in lightly using a rubber spatula, just until no streaks of flour remain. Sometimes I just mix dry ingredients in a bowl and whisk them till they are well mixed. Fold in the sour cream. Spoon the batter into the pan and spread using the rubber spatula.
The pan was way too full (possibly it was under the 10 cups required) so I put a tray underneath to catch the drippings, leading to some delicious pre-cake tastings. Bake the cake 60-80 minutes or until a toothpick (or if you have a long wooden skewer) comes out with only a few crumbs. When the cake was sort-of-nearly-done I started the glaze.
Dark Rum Glaze:
1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed dark brown sugar
1/2 cup dark rum
Combine the butter, water, and sugars (but not the rum!) In a heavy-bottomed saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. I let it simmer a little longer, just don’t let it start to burn. Remove from the heat and stir in the rum. Set aside and keep warm or it will start to thicken.
When the cake is done (the drippings in the pan were done before the cake itself if you are interested in eating those too). Over turn the cake onto a wire rack or a platter. Let it cool 5 minutes. They suggest poking holes with the skewer and pouring half the glaze over the bottom of the cake so that the glaze gets in everywhere, but I was lazy and just poured it over the top and it seems OK anyway. Pour half the glaze over the cake. Slowly add the rest as it gets absorbed. A wonderful conduit for the rum, but also all deliciously dark and sweet together. I only poured it on about 2/3 of the cake to appease the non-rum enthusiasts, which just made the rest all the more rum-y. mm!
Hope you enjoy it just as much! And now time to go back to the lab for some extra clean up before inspections, whee!