Banana Rum Cake With Captain Morgans Spiced Rum Cream Cheese Frosting Recipe 445

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BANANA RUM CAKE WITH CAPTAIN MORGANS SPICED RUM CREAM CHEESE FROSTING RECIPE - (4.4/5)



Banana Rum Cake with Captain Morgans Spiced Rum Cream Cheese Frosting Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 19

Cake
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 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 1/2 lbs powdered sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F. Prepare 9×13 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!

BANANA RUM CAKE



Banana Rum Cake image

Use this recipe, dark rum, mashed bananas, and yellow cake mix to easily make a moist and flavorful cake.

Provided by LMDINCO

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix
¼ teaspoon baking soda
⅔ cup dark rum
⅔ cup water
2 eggs
1 cup mashed bananas
⅓ cup chopped pecans
⅓ cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons dark rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  • In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  • Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  • For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 34.2 g, Cholesterol 22.7 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 179.2 mg, Sugar 25.3 g

BAHAMA MAMA BANANA RUM CAKE



Bahama Mama Banana Rum Cake image

A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.

Provided by Scarlett516

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup unsalted butter
1/4 cup water
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 cup dark rum
1 1/2 cups chopped pecans, toasted
1 1/2 cups unsalted butter
2 cups granulated sugar
1 cup firmly packed brown sugar
5 large eggs, room temperature
1 cup mashed banana, very ripe
2 teaspoons vanilla extract
3 tablespoons dark rum
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup sour cream

Steps:

  • TO MAKE THE GLAZE.
  • Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
  • TO MAKE THE CAKE.
  • Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
  • In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
  • One by one, beat in the eggs, taking care to mix well between each addition.
  • Beat in the mashed bananas, vanilla, and rum.
  • Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
  • Fold in the sour cream.
  • Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
  • Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
  • Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
  • Allow to cool completely before serving.

Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5

BANANA-RUM CAKE



Banana-Rum Cake image

A wonderful moist banana cake, wonderful to serve to company. Great topped with custard cream of favorite icing.

Provided by Kittencalrecipezazz

Categories     Dessert

Time P1DT15m

Yield 1 9inch round cake

Number Of Ingredients 11

3/4 cup butter, room temperature
1 cup sugar (or less to taste)
2 large eggs
3 bananas, well mashed
1/2 teaspoon baking soda
1 tablespoon baking powder
2 cups flour
1/8 teaspoon salt
3 -4 tablespoons rum
1/4 cup buttermilk
1/4-1/2 cup chopped walnuts

Steps:

  • Set oven to 350 degrees.
  • Butter and flour a 9-inch springform cake pan.
  • Cream the butter and sugar together using an electric mixer.
  • Add in the eggs, one at a time, beating well between additions.
  • Mix in the mashed bananas.
  • Sift together the baking soda, baking powder, flour and salt.
  • Add in half of the flour mixture to the batter; mix well.
  • Add in the rum and buttermilk; mix thoroughly.
  • Add in the remaining flour mixture; mix well to incorporate thoroughly.
  • Fold in the chopped nuts.
  • Transfer the batter to cake pan.
  • Bake for 1 hour, or until cake tests done.
  • Cool for 5 minutes before removing from the pan.
  • Finish cooling completely on a wire rack.
  • Serve with custard cream on top or icing.
  • Note: 1/4 cup mini chocolate chips may be substituted for the nuts, or use both the nuts and the chocolate chips.

Nutrition Facts : Calories 3681.3, Fat 170.8, SaturatedFat 93.5, Cholesterol 740.5, Sodium 3442.6, Carbohydrate 482.7, Fiber 17.9, Sugar 247.7, Protein 50.2

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Top Asked Questions

What do you put on a banana rum cake?
If you want to tone down the rum flavor in Banana Rum Cake, skip the glaze frost your cake with Cream Cheese Frosting or drizzle it with Chocolate Ganache. Serve your Banana Rum Cake with a scoop of Vanilla Ice Cream, it’s like bananas foster taste without setting a pan on fire!
How do you make a rum cake mix?
Whisk together the sour cream and eggs until smooth, then whisk in the rum and bananas. Add in the cake mix and baking soda until just combined then fold in the walnuts. Pour into the bundt pan and bake for 60-65 minutes then glaze with the rum glaze recipe below.
How long to bake banana rum cakes?
Cupcakes: Make individual Banana Rum Cakes by baking in muffin tin. Line muffin tin with cupcake liners and fill cups 2/3 full. Bake for 18-22 minutes and frost with Buttercream Frosting for a kid-friendly topping.
What can I substitute for rum in a cake recipe?
Non-Alcoholic: If you don’t want to cook with rum, you can still get an incredibly moist cake by substituting apple juice or orange juice. If you want the rum flavor without the alcohol, use buttermilk for the rum and add a teaspoon rum extract.

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