Rum, Banana and Pecan Cake

    Rum, Banana and Pecan Cake


    56 people made this

    About this recipe: A delicious cake that's perfect for everyday enjoyment and special occasions, such as birthdays. Two layers of banana and pecan cake, are filled and topped with a rum icing.

    Makes: 1 23cm round cake

    • 520g sponge cake mix
    • 1/4 teaspoon bicarbonate of soda
    • 150ml dark rum
    • 150ml water
    • 2 eggs
    • 250g mashed bananas
    • 40g chopped pecans
    • 75g butter, softened
    • 350g icing sugar
    • 2 teaspoons vanilla extract
    • 2 tablespoons dark rum

    Prep:20min  ›  Cook:25min  ›  Extra time:4hr cooling  ›  Ready in:4hr45min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins.
    2. In a large bowl, combine sponge cake mix, bicarbonate of soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
    3. Divide into prepared tins. Bake at 180 C / Gas 4 for 25 to 30 minutes or until skewer inserted into centre of cake comes out clean. Cool fully.
    4. Combine 75g butter with the icing sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth. Spread over the cakes when cool.

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