Banana, Rum and Macadamia Cake

IMG 9471 Banana, Rum and Macadamia Cake

This is a wonderfully versatile recipe for a sweet banana, rum and macadamia nut cake that by merely reducing the sugar quantity will yield an equally delicious savory banana bread- all that’s needed then is to smear it generously with a dollop of butter while it is still warm. Heaven on earth. I find the sweetness in this cake just right but you could add a rum drizzle, although I think it will become far too sickly, for my tastes at least.

I’ve been making this cake for years (mind you it’s gone through a tremendous amount of tweaking before it reached perfection) and I was inspired to make it again this week in an effort to rejog our memories of that recent holiday to Antigua in the Caribbean. I also needed to use up those bananas that were on their way out.

The recipe is simple as is the technique. You can put this all together in 10 minutes, easily! Bake for 1 hour and you’ve got something nice and sweet. Can’t say it will last more than a day, even if you are just 1. I have already devoured half.

Banana, Rum and Macadamia Nut Cake

DRY Ingredients

  • 200g/7 oz/1 cup self-raising flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • A pinch of nutmeg
  • Icing sugar, for dusting

WET Ingredients

  • 140g/5 oz butter, unsalted and melted
  • 200g/7 oz/1 cup sugar
  • 2 eggs (about 120g/4 1/4 oz without shell)
  • 3  peeled bananas (300g/10 1/2 oz without peel), mashed
  • 70g/2 1/2 oz macadamia nuts (or walnuts), roughly chopped
  • 125ml/4 fl oz/1/2 cup dark rum

 

  1. Pre-heat oven 325F/160C/3G. In one medium-sized bowl, mix the dry ingredients (except the sugar); flour, baking powder, salt and nutmeg.
  2. In another large bowl, mix the wet ingredients: melt the butter then add the sugar as you whisk till it’s well incorporated, then add the eggs- one at a time, whisking them well, followed by the mashed bananas as you continue to whisk till all is mixed well. Finally add the nuts and rum and mix to combine.
  3. Lastly, fold in the dry ingredients into the wet ingredients, a little at a time till all is well incorporated.
  4. Pour it into a well buttered 10 inch loaf tin or bundt cake tin and bake in the oven for about 1 hour or when an inserted wooden skewer comes out clean. Remove and allow to cool then flip over onto a serving plate and dust with icing sugar.

 

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11 Responses to “Banana, Rum and Macadamia Cake”
  1. Sarka 24 January 2012 at 5:11 pm #

    I’m not a big fan of banana bread, however anything that has macadamia and rum in it is worth trying. I will gladly taste it! Hope you still have some leftovers! :)

  2. Shania 24 January 2012 at 5:14 pm #

    OMG Yum! I am salivating looking at this, will bake and tell you how it goes :) Love your recipes and love your website. I am always waiting on new posts.

  3. mayssam @ Will Travel for Food 24 January 2012 at 6:04 pm #

    Sounds absolutely delicious! Bookmarking it.

  4. Asha@FSK 24 January 2012 at 6:57 pm #

    I want please!! looks yummy! love the blue background

  5. Chris Bourne 24 January 2012 at 10:16 pm #

    As ever, I have had the pleasure of eating 2 versions of this splendid creation and can confirm its amazingness.

  6. Absters 24 January 2012 at 10:22 pm #

    It was the greatest cake I’ve tasted in 35 years… and I love my cakie!! The rum made it just that little sweeter (and crispier on the outside). Super light – I ate far too much…
    Just D E L I C I O U S!! 10/10 for that recipe Beth xXx

  7. Krista 27 January 2012 at 6:15 am #

    That sounds so good! I’ve been experimenting with banana bread recipes lately, but still haven’t found one that’s just right. I will have to try this one! :-)

  8. marie 31 January 2012 at 12:49 pm #

    dream to have one for my 5 oclock tea at my office. the weather is so cold today here in Paris

  9. elianenasrt 14 March 2012 at 1:08 pm #

    Looks yummi, and easy… definitely should try it :)

  10. Dymph 10 August 2013 at 5:39 am #

    How is it possible that i didn’t got the hard crost on the outside? And is it really just on hour in the oven?

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  1. Banana bread with chocolate and macadamia nuts - Juls' Kitchen | Juls' Kitchen - May 6, 2012

    [...] had a slice, well two slices, of Beth’s banana, rum and macadamia cake this January. The crumbly texture was light and delicious, and the smell… bring on the [...]

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