A quick and easy-to-make spongy banana cake flavoured with rum soaked raisins. This combined with yoghurt and rapeseed oil makes it particularly flavoursome.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: bananas, bundt, cake, raisins, rum, rum & raisin, yoghurt
In a large bowl whisk the oil and sugar together until combined, then whisk in the salt, vanilla extract, rum, eggs and yoghurt.
200 g dark muscovado sugar, 150 g cold-pressed rapeseed oil, 1 tsp vanilla extract, 1 tbsp dark rum, 3 large eggs, 100 ml natural yoghurt, ¼ tsp sea or rock salt
Sieve in the dry ingredients and stir carefully until just combined.
220 g flour, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 2 tsp mesquite powder
Fold in the bananas and 2 tbsp of the raisins, then pour the batter into a bundt mould or large cake tin.
3 tbsp rum soaked raisins
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 rum to make a slightly runny icing. Drizzle over the cooled cake.
50 g icing sugar
Notes
If you don't happen to have a jar of rum soaked raisins, cover 2 tbsp raisins with 1 tbsp rum and soak for as long as you can, even if only a few minutes. Add the liquid along with the raisins.Heavily adapted from The Violet Bakery CookbookPlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.