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Banana Rum Cake

I usually start cooking this recipe in the fall and continue through New Year’s because I love the smell not to mention the fact that I think the cake tastes good. I sometimes give these cakes as Christmas gifts or take them for get-togethers during the holidays. My oldest daughter helped make these. Aren’t they beautiful? I have been making this cake recipe for 30 years now. Has it really been that long? The pan on the right is over 30 years old and is looking its age.

The recipe begins with a boxed pound cake mix (oh, horrors 🙂). Betty Crocker’s Pound Cake mix is what I start with. Besides an egg, I add rum, sour cream, a well-ripened banana, and nutmeg (freshly grated). If I don’t have a well-ripened banana, I have been known to ‘squish’ a banana before peeling and add to mix, but it doesn’t have the same exact flavor. Here are the ingredients if you would like to make this cake-ignore the ones on the box.

Banana Rum Cake

  • 1 1-lb box of pound cake mix
  • 1 egg
  • ¼ c dark rum
  • ½ c sour cream
  • 1 very ripe banana
  • 1/8 teaspoon nutmeg (I use freshly grated)

I first grease a loaf pan. Then I pour the mix in my bowl using a fork to break up lumps and ‘sift’ through the mix. I then add the next 3 ingredients and stir vigorously. You can use a mixer, but I never do with this recipe. Lastly, I stir in the darkened banana-not rotten-followed by the freshly grated nutmeg. I make sure the large banana lumps are broken up and mixed in well. Next, I pour the mix into my greased loaf pan and bake at 350 degrees according to the size pan you are using and the time on the box or just a little more. You may want to decrease the temperature ever so slightly if using a dark pan. When done, remove from oven and allow to cool. Remove cake from pan. This is where I take a big sniff. It should smell absolutely delightful.

You can try a piece while the cake is still warm and then compare it to one from the next day to see how you like it. I like it both ways. This recipe came from a college friend’s grandmother many years ago. It was a simple way to make an enhanced pound cake that I still enjoy making. The fresh nutmeg is so aromatic and really makes the cake come alive, so to say.

Happy Gardening and may your kitchen yield many lovely baked goods this winter!

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