Cake Recipes
Banana Bourbon Cake with
Bourbon Creme Sauce
Yield: 12 servings; 2 1/2 cups Bourbon Creme Sauce
Ingredients
Cake
- 1 1/2 cups coarsely chopped pecans
- 1 1/2 cups golden raisins
- 3 cups unbleached all-purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 3 ripe bananas
- 4 eggs
- 3/4 cup bourbon
Bourbon Creme Sauce
- 1 1/2 cups light cream
- 1 tablespoon brown sugar
- 6 egg yolks
- 6 tablespoons pure maple sugar
- 6 tablespoons bourbon
Instructions
- Heat oven to 350 degrees F.
Cake
- Toss the pecans and raisins with 1/2 cup flour and set aside.
- Sift the remaining flour, baking powder, cinnamon, ginger, and nutmeg together and set aside.
- Beat the butter and sugar in a mixer bowl until light and fluffy.
- Mash the bananas and beat into the butter mixture.
- Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients.
- Fold in the pecan mixture.
- Pour the batter into an ungreased 10 inch tube pan.
- Bake for 1 hour and 15 minutes. Cool and remove from the pan.
Bourbon Creme Sauce
- Heat the cream and sugar in a small saucepan, just until the sugar dissolves. Remove from heat.
- Whisk the egg yolks in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let boil. Remove to a clean bowl.
- Stir in the syrup and bourbon.
- Cool completely.
- Cut the cake into slices and serve each slice with sauce spooned over it.