Banana and rum cake with brown butter frosting
This recipe takes the classic banana cake to new heights with the addition of dark rum, pecans and a nutty brown butter frosting.
Serves: 8-10
Ingredients:
For the cake:
- 125g butter, melted
- ¾ cup brown sugar
- 2 eggs
- ½ cup buttermilk
- ½ cup dark rum
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3 ripe bananas, finely diced
- 1 ¼ cups chopped pecans, toasted
For the brown butter frosting:
- 100g butter
- 2 teaspoons vanilla extract
- 2 ½ cups icing sugar, sifted
- 2-3 tablespoons milk
Method:
1. Preheat the oven to 170°C and butter and line the base and sides of a 20cm round cake tin with baking paper.
2. Put the butter, brown sugar, eggs, buttermilk, 1/4 cup rum and vanilla extract in a bowl and whisk until well combined. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda and spices. Make a well in the centre and pour in the buttermilk mixture. Stir until almost combined then add the bananas and 3/4 cup pecans (reserve the remaining pecans to decorate) and mix until combined.
4. Spoon the batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Brush the remaining 1/4 cup rum over the hot cake then cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
5. To make the brown butter frosting, melt the butter in a small saucepan over medium heat, swirling the pan occasionally. Continue cooking, stirring often, until the milk solids separate and sink to the bottom (they will look like dark flecks) and the butter foams, turns a golden brown and smells nutty (this will take about 5 minutes). Watch this process very carefully as the butter can burn quickly. Remove from the heat and stir in the vanilla extract (it will bubble up) then scrape the butter, solids and all, into a small dish. Freeze for 10-15 minutes or until about half of it is solid.
6. Put the browned butter into the bowl of an electric mixer and beat until smooth. Add half the icing sugar and beat well. Add the remaining icing sugar and 2 tablespoons of milk and beat until light and fluffy. If the mixture is a bit stiff, add more milk and beat again.
7. Spread the icing over the cooled cake and top with the remaining chopped pecans. Store in an airtight container at room temperature for up to 5 days.
Written by Alice Arndell. First appeared on Stuff.co.nz.
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