Ingredientes para Banana Cake With Rum Icing
- 1 cup (2 sticks) softened margarine
- 1 ¾ cups granulated sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (10 ounce) jar baby food bananas
- ¾ cup milk
- cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup heavy cream
- whole milk
- real vanilla
- 2 ¼ cups all-purpose flour
- ½ cup (1 stick) softened butter
- ½ cup powdered sugar
- 2-4 tablespoons spiced rum
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Cómo preparar Banana Cake With Rum Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Cream together 1 cup (2 sticks) softened margarine and 1 ¾ cups granulated sugar for 2 minutes until light and fluffy.
- Add 1 (3.4 ounce) package instant vanilla pudding mix and 1 teaspoon vanilla extract. Cream for another 2 minutes, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In another bowl, combine 1 (10 ounce) jar baby food bananas and ½ cup milk.
- Gradually add the dry ingredients to the wet ingredients in four additions, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat in 2 large eggs one at a time, mixing until just incorporated. Do not overmix.
- Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be a nice golden yellow color.
- Let the cake cool completely before frosting.
- **For the Rum Icing:** In a small saucepan, combine 1 cup heavy cream, ¼ cup milk, and 1 teaspoon vanilla extract.
- Bring to a simmer over medium-high heat. Whisk in ¼ cup all-purpose flour until thickened into a paste (about 2 minutes). Ensure the milk is hot enough to dissolve the flour to prevent lumps. Whisk constantly!
- Remove from heat and transfer to a bowl. Cover and refrigerate for at least 2 hours, or until completely chilled.
- In a separate bowl, cream together ½ cup (1 stick) softened butter and ½ cup powdered sugar until light and fluffy (about 3 minutes).
- Gradually add the cold cream paste to the butter mixture, a few tablespoons at a time, beating until light and fluffy.
- Stir in 2-4 tablespoons spiced rum, to taste.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
113g
Fat
57g
Carbs
14g
