Quick Banana and Rum Soaked Raisin Bundt
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.
- 4 ripe bananas
- 200g dark muscovado sugar
- 150g cold-pressed rapeseed oil
- 1 tsp vanilla extract
- 1 tbsp dark rum, plus a dash for the icing.
- 3 large eggs (I used duck eggs)
- 100ml natural yoghurt
- 1/4 tsp rock or sea salt (I used Himalayan pink)
- 220g flour (half wholemeal spelt, half white)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp mesquite powder (optional)
- 3 tbsp rum soaked raisins (I have a jar permanently on the go)
- 50g icing sugar
- Mash the bananas well in a bowl with a fork.
- In a large bowl whisk the oil and sugar together until combined, then whisk in the salt, vanilla extract, rum, eggs and yoghurt.
- Sieve in the dry ingredients and stir in carefully until just combined.
- Fold in 2 tbsp of the raisins, then pour the batter into a bundt mould or large cake tin.
- 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.
- Allow to cool in the mould for ten minutes or so then turn out onto a wire rack to cool completely.
- Mix the icing sugar with enough rumto make a slightly runny icing. Drizzle over the cooled cake.
- 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.
I am sending this off to Jac over at Tinned Tomatoes for Bookmarked Recipes as the inspiration came from The Violet Bakery Cookbook.
It 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: