Rum raisin cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Ripe bananas, peeled |
| 1½ | cup | Sugar |
| 3 | xes | Eggs |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| ¾ | cup | Dark rum * |
| 1 | cup | Walnuts,coarsely chopped |
| ¼ | cup | Milk |
| ¾ | cup | Butter, softened |
| 2½ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Allspice |
| 1 | cup | Raisins |
Directions
Mash bananas to make 1 cup. Combine with milk. Cream sugar and butter until light and fluffy. Beat in eggs until blended. Combine flour, baking powder, soda, salt and allspice. Beat ⅓ flour mixture into egg mixture until blended. Beat ½ banana mixture until blended.
Repeat ending with flour mixture. Beat in rum until well blended, stir in raisins. Pour into 10-inch well greased fluted tube pan. Bake in 350'F. oven for 50 minutes or until cake tests done. Invert on wire rack to cool. Dust with confectioner's sugar. MAKES 16 SERVINGS.
* For a flavor variation, instead of rum use ¾ c orange juice and add 1 TBSP grated orange rind to batter.