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Quick Banana and Rum Soaked Raisin Bundt

Banana Bundt

Bundt | 17th May 2015 | By

We’re just about to set off on a week’s trip to North Wales where we’ll be staying with friends. It’s been a long time since we had a holiday and it’s much needed; I’m really looking forward to it. I’ve not been to this particular part of Wales before, but it’s CT’s old stomping ground, so he’ll have a lot to show me.

Provisions are of course needed and with a large pile of browning bananas, you can guess which cake was the order of the day. I’d already bookmarked a recipe I’d seen for banana buttermilk bread in The Violet Bakery Cookbook, so I donned my apron and went ahead and adapted it. There was a teaspoon of rum in the recipe; I didn’t feel as though this would make much of an impact, but it gave me the idea to add some rum soaked raisins – I just happen to have a jar of them lying about. I also swapped the buttermilk for yoghurt, added an extra egg and used my usual half wholemeal spelt flour.

In fact the cake I made was nothing like the original at all. I had a bottle of cold pressed Mrs Middleton’s Oil, which I’d been saving for just the right cake occasion. I thought it would work well here by giving a nutty tone and depth of flavour, so substituted it for the vegetable oil in the original recipe. As I wanted the cake to look pretty, I decided to try it in a bundt mould and add a rum drizzle to the top.

This was a quick and simple cake to make, which was just as well as there was plenty to do in preparation for our departure. I siphoned off a little of the cake batter so that I could try the it before inflicting it on others. Unsurprisingly, with the ingredients used, it was delicious. What was surprising was just how spongy the texture was. I was expecting something much denser, but when I squeezed the cake tightly together expecting it to clump up, it bounced back to its original form almost instantaneously – I was impressed.

Banana and Rum Soaked Raisin Bundt Cake
Serves 16
A quick to make spongy banana cake flavoured with rum soaked raisins. This combined with yoghurt and rapeseed oil made it particularly flavoursome.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 4 ripe bananas
  2. 200g dark muscovado sugar
  3. 150g cold-pressed rapeseed oil
  4. 1 tsp vanilla extract
  5. 1 tbsp dark rum, plus a dash for the icing.
  6. 3 large eggs (I used duck eggs)
  7. 100ml natural yoghurt
  8. 1/4 tsp rock or sea salt (I used Himalayan pink)
  9. 220g flour (half wholemeal spelt, half white)
  10. 1 tsp baking powder
  11. 1 tsp bicarbonate of soda
  12. 2 tsp mesquite powder (optional)
  13. 3 tbsp rum soaked raisins (I have a jar permanently on the go)
  14. 50g icing sugar
Instructions
  1. Mash the bananas well in a bowl with a fork.
  2. In a large bowl whisk the oil and sugar together until combined, then whisk in the salt, vanilla extract, rum, eggs and yoghurt.
  3. Sieve in the dry ingredients and stir in carefully until just combined.
  4. Fold in 2 tbsp of the raisins, then pour the batter into a bundt mould or large cake tin.
  5. Scatter the remaining raisins on top, then place in a hot oven and bake at 180C for 45 minutes or until the cake is well risen and firm to the touch.
  6. Allow to cool in the mould for ten minutes or so then turn out onto a wire rack to cool completely.
  7. Mix the icing sugar with enough rumto make a slightly runny icing. Drizzle over the cooled cake.
Notes
  1. If you don't happen to have a jar of rum soaked raisins, cover 3 tbsp raisins with some rum and soak for as long as you can, even if only a few minutes. Add the liquid along with the raisins.
Adapted from The Violet Bakery Cookbook
Adapted from The Violet Bakery Cookbook
Tin and Thyme http://tinandthyme.uk/
Alphabakes LogoQ is for Quick banana bundt cake for Alpha Bakes with The More Than Occasional Baker and Caroline Makes.

 

 

Bookmarked RecipesI am sending this off to Jac over at Tinned Tomatoes for Bookmarked Recipes as the inspiration came from The Violet Bakery Cookbook.

 

 

No Waste Challenge LogoIt goes to the No Waste Food Challenge over at Elizabeth;’s Kitchen Diary for using up a few things before going on holiday – bananas, yoghurt and eggs.

 

 

Other banana cake recipes you might like:

Banana cake

Banana chocolate and peanut butter cake

Banana hot chocolate honey cake for Β£1

Caramelised banana, coconut, chocolate & peanut butter cake

Chocolate banana and vanilla muffins

Gluten free banana and chocolate loaf

Slow cooker sliced banana bread

Vegan banana bread

Vegan maple banana bread with vegan ‘cream cheese’ icing

White chocolate & banana loaf

Wholemeal vegan banana, blackberry and cardamom cakes

 

 

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Comments

    • Leave a Reply

      Choclette
      17th May 2015

      Thanks Michelle – you might want to keep it for an adult only pudding with the rum in it. Then again, I expect most of the alcohol is cooked out.

    • Leave a Reply

      Choclette
      17th May 2015

      Thanks Kate, really looking forward to it – the cake and Wales πŸ˜‰

  1. Leave a Reply

    Charlene
    17th May 2015

    This really does look yummy!! Shame I can’t eat bananas, I’d love to try this out.

    • Leave a Reply

      Choclette
      25th May 2015

      Thank you Kate. It was much admired and we had a wonderful time thank you. I loved North Wales.

  2. Leave a Reply

    Elizabeth
    18th May 2015

    Oooh I’m loving the sound of this! Positively grown up flavours here πŸ™‚

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks Elizabeth, it was a really good cake and appreciated by all the adults who tried it πŸ˜‰

  3. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    19th May 2015

    I shall have to do the squeeze test on the next cake I bake! Love how you make the cake your own and the bundt pan with drizzle is very pretty. Hope you have a great holiday

    • Leave a Reply

      Choclette
      25th May 2015

      Thank you Johanna. I can recommend the squeeze test, it’s great fun. We had a wonderful holiday thank you and I have fallen in love with North Wales.

  4. Leave a Reply

    Melissa
    19th May 2015

    Looks like a yummy cake! Really must try this recipe soon πŸ™‚

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks Melissa, it went down very well with our friends I’m pleased to say.

  5. Leave a Reply

    Glamorous Glutton
    19th May 2015

    Great sounding cake, I bet it’s a winner with the soaked raisins. I hope you have a wonderful time in Wales. GG

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks GG, the rum soaked raisins were the star of the show I reckon. We had a wonderful time thank you. North Wales is quite magnificent.

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks Jac. I was eating it looking at a rather large Welsh mountain that reminded me of Scotland.

  6. Leave a Reply

    Dom
    24th May 2015

    Rum and banana! You should be off somewhere tropical with these flavours, not Wales!! Looks gorgeous. Hope you had a fun week x

    • Leave a Reply

      Choclette
      25th May 2015

      Haha, yes, it wasn’t exactly tropical up there, but it was rather magnificent and we had a wonderful time thank you πŸ™‚

  7. Leave a Reply

    bakingaddict
    31st May 2015

    Hope you had a lovely time in North Wales – sounds like a much deserved holiday. I love banana cake/breads and this looks absolutely delicious. Please send a slice over! Thanks for entering AlphaBakes.

    • Leave a Reply

      Choclette
      1st June 2015

      Thanks Ros, we had a wonderful time. I’ve always loved Wales, but having seen the top end, I’m in love all over again.

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