Banana Rum Bundt Cakes with Buttered Rum Glaze

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Banana Rum Bundt Cakes with Buttered Rum Glaze. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Banana Rum Bundt Cakes with Buttered Rum Glaze, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Banana Rum Bundt Cakes with Buttered Rum Glaze delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Banana Rum Bundt Cakes with Buttered Rum Glaze is two 5" bundt cakes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Banana Rum Bundt Cakes with Buttered Rum Glaze using 20 ingredients and 6 steps. Here is how you can achieve that.

This bundt cake has a crispy buttered rum coating on the outside, soft and airy banana cake inside. My oh my...

Ingredients and spices that need to be Make ready to make Banana Rum Bundt Cakes with Buttered Rum Glaze:

1. Banana Rum Cake
2. 85 g unsalted butter, softened
3. 100 g white sugar
4. 55 g brown sugar, packed
5. 1 large egg
6. 29 g sour cream
7. 56 g ripe banana, mashed (one medium banana)
8. 1/2 tsp vanilla extract
9. 3/4 tbsp dark rum
10. 94 g all-purpose flour
11. 1/4 tsp baking soda
12. 1/4 tsp baking powder
13. 1/8 tsp salt
14. 29 g walnuts, chopped
15. Buttered Rum Glaze
16. 28 g unsalted butter
17. 15 ml water
18. 27 g brown sugar, packed
19. 25 g granulated sugar
20. 30 ml dark rum

Steps to make to make Banana Rum Bundt Cakes with Buttered Rum Glaze

1. Preheat oven to 350F (176C). Butter and flour your pans very well.
2. In a mixing bowl, mix the butter and white sugar on high speed and cream it until light and fluffy, about 1-2 minutes. Add in the brown sugar and beat for another 30 seconds. Mix in the egg until well combined. Lower speed to medium and add in the sour cream, banana, vanilla and rum until well combined.
3. Sift together the flour, baking soda, baking powder and salt. Add it in small batches on low speed until JUST combined. Fold in the walnuts with a spatula and pour the batter into your bundt pan. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. Set aside.
4. Buttered Rum Glaze: add all the ingredients to a medium sauce pan and stir well. Bring to a boil and cook for 5 minutes. Remove from heat and let cool.
5. Remove the cake from pan. Then wipe the pan clean and put the cake back in it (I like to remove the cake first, to make sure to get it out easily). Poke holes all over the bottom of the cake and gently pour in the glaze 1/3 at a time waiting for it to soak all the way in before you pour the next part in. Reserve a little for topping. Allow the cake to soak up the glaze and then invert it onto a serving dish. Spoon remaining glaze on top. Serve alone or with dollops of ice cream. Enjoy!
6. Freezing Instructions: Bake the cake but do not make the glaze sauce. Allow cake to cool completely then wrap in plastic wrap then tinfoil and store in the freezer for up to 3 months. Thaw cake completely in refrigerator overnight. When ready to eat, make the sauce, poke holes in the cake and gently pour the glaze on top. Allow it to rest for at least 30 minutes before serving.

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