Banana Cake With Rum Icing Recipe

Ingredients for Banana Cake With Rum Icing

• 1 cup (2 sticks) softened margarine
• ½ cup powdered sugar
• Banana Cream Instant Pudding
• 1 teaspoon vanilla extract
• 2 large eggs
• Banana Baby Food
• ½ cup milk
• Cake Flour
• 2 teaspoons baking powder
• Baking Soda
• ½ teaspoon salt
• Heavy Cream
• Whole Milk
• Real Vanilla
• All Purpose Flour
• Unsalted Butter
• Powdered Sugar
• 2-4 tablespoons spiced rum

How to Make Banana Cake With Rum Icing

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. Cream together 1 cup (2 sticks) softened margarine and 1 ¾ cups granulated sugar for 2 minutes until light and fluffy.
3. 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.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
5. In another bowl, combine 1 (10 ounce) jar baby food bananas and ½ cup milk.
6. 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.
7. Beat in 2 large eggs one at a time, mixing until just incorporated. Do not overmix.
8. 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.
9. Let the cake cool completely before frosting.
10. **For the Rum Icing:** In a small saucepan, combine 1 cup heavy cream, ¼ cup milk, and 1 teaspoon vanilla extract.
11. 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!
12. Remove from heat and transfer to a bowl. Cover and refrigerate for at least 2 hours, or until completely chilled.
13. In a separate bowl, cream together ½ cup (1 stick) softened butter and ½ cup powdered sugar until light and fluffy (about 3 minutes).
14. Gradually add the cold cream paste to the butter mixture, a few tablespoons at a time, beating until light and fluffy.
15. Stir in 2-4 tablespoons spiced rum, to taste.
16. Frost the cooled cake and enjoy!