Truly, I could eat cake everyday for the rest of my life and probably never tire of it. Layer cake, cheesecake, cupcake, pancake, muffins... If it walks like a cake or talks like a cake. I am chasing it with a fork. So, seriously, this cake is for me. Packed with ripe bananas and some of that amazingly flavorful Captain Morgan's Spiced Rum. Yes, rum. Captain Morgan's Spiced Rum is the perfect cooking rum with fall flavors.
This is a moist and delicious cake with an incredible creamy frosting with cinnamon, nutmeg, vanilla and more Captain Morgans. I could eat it all day. I recommend hiding the cake. The crisper drawer may not work for this one. Think more secure. How about a safe. Oh, who are you supposed to be hiding it from? Yourself. As Chad stared at a mostly empty pan, he said... "Huh, must have been good". Yes darling. It was!!!Enjoy!
If you haven't made it over to check out our Bourbon Barbecue Pork Baby Back Ribs, PLEASE do. Click the link and go take a peek, you won't be sorry. They sauce and the method make these a to die for recipe!!!
A healthy & delicious snack, Dried Banana Coins are a perfect nutritious treat whether on the go, or staying at home! We pack a container of these whenever we are going out. Munchkin loves them, they are healthy and keep us from any spontaneous unhealthy options to 'tide her over'.
Banana Rum Cake with Captain Morgan's Spiced Rum Cream Cheese Frosting
makes a 9x13 sheet cake
Cake
½ cup (1 stick) unsalted butter, room temperature
1 ½ cups granulated sugar
2 large eggs, room temperature
2 tablespoons Captain Morgan’s Spiced Rum
1 tablespoon vanilla extract
4 ripe medium bananas, smashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Frosting
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla
2 teaspoons Captain Morgans Spiced Rum
1 – 1 ½ lbs powdered sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Preheat oven to 350°F.
Prepare 9x13 pan with butter and flour.
Cream butter and sugar on low speed in the bowl of an electric mixer or stand mixer. Add eggs, mix well. Add rum and vanilla. Beat well to combine. Add flour, baking soda and salt. Mix until combined. Add bananas and beat until completely combined. Pour into prepared pan. Bake for 22-25 minutes or until a toothpick inserted in comes out with moist crumb.
Allow to cool.
In the bowl of a stand mixer combine cream cheese and butter. On medium speed beat until light and fluffy. Add vanilla, rum, cinnamon, and nutmeg. Beat until well combined. With the mixer on low, add salt and powdered sugar (starting with about 1 pound and increasing as necessary to get a light fluffy frosting.
Frost the cake. Serve and enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
I can actually picture Chad staring at the empty cake pan. It definitely sounds good to me! Speaking of which, I might need to bum a couple ounces of spiced rum from you this weekend so that I can make this myself!
ReplyDeleteThis looks mighty tasty!
ReplyDeleteSo funny - what do you think happened to the cake? I love spiked desserts. There's something about cake and rum that blend well. I used to make a white wine cake - and I may have to dig that one out now. Or just go home and have a drink. All those photos and posts are amazing! Have a great weekend and good luck finding the rest of your cake :)
ReplyDeleteYour cake looks amazing!I'm drooling just looking at it!
ReplyDeleteSo, if you take an old uninteresting cereal box, (like all-bran or something like that), then empty it out and stick it in the most obscure place in the freezer ............. This will make the perfect place for hiding a bit of extra cake for a rainy day. Chad will never think of looking there and when you have the craving for something sweet like this wonderful cake, voila! It's just a microwave thaw away! Of course if you have a husband who's a super-sleuth like mine, well that's a whole other story ........... :)
ReplyDeleteI'm with you on the cake addiction, Donna! And there's just something about a frosted banana cake, I was planning one for next week, but now I have to completely rethink my recipe, the spiced rum sounds incredible!
ReplyDeleteI just set out to make this incredible looking cake, and I wanted to let you know that you forgot to mention when to add the banana in the recipe ;) My house is smelling so awesome right now, I can't wait to dive in!
ReplyDeleteI'd like a big bowl of frosting please.
ReplyDeletei hate to admit it, but i cant seem to locate the recipe...pointers please....thank you
ReplyDeleteIt is right above the comment section, toward the bottom of the page. Perhaps this printable link will help...
Deletehttp://theslowroasteditalian-printablerecipe.blogspot.com/2012/09/banana-rum-cake-with-captain-morgans.html
It is above the comment section. Try this link http://theslowroasteditalian-printablerecipe.blogspot.com/2012/09/banana-rum-cake-with-captain-morgans.html
DeleteThat seems like a lot of sugar for the frosting. Is that amount correct?
ReplyDeleteIt is correct. Start with half and adjust as necessary to suit your tastes. Enjoy!
DeleteDonna, I noticed in a lot of your recipes you call for kosher salt. I use sea salt. Could I substitute it for kosher salt or would it change the taste?
ReplyDeleteI love kosher salt, but you can swap out 3/4 teaspoon table salt for 1 teaspoon kosher salt. Enjoy and let us know how it goes!
DeleteThis is the best cake ever made --- I don't really eat banana stuff but had everything I needed an had really ripe bananas to use.... Totally delicious and easy to make. Thanks so much for this recipe. It was awesome.
ReplyDeletewill be making this, but recommend Sailor Jerry's spice rum. It's far superior to Capt. Morgan's
ReplyDeleteA pound of powdered sugar? That seems like way too much. I'm making it now and will start out with 1c.
ReplyDeleteIt says to use 1 1/2 pounds of powdered sugar? Isn't that just a bit too much lol.
ReplyDelete