Banana Rum Honey Pound Cake

Yield: 1 loaf

Ingredients

Cake

  • ¼ c. buttermilk

  • ¼ c. Pure Honey Cinnamon Honey

  • 2 large eggs

  • 3 ripe bananas (mashed)

  • 3 tablespoons dark rum

  • 1 teaspoon vanilla extract

  • ½ c. (1 stick) unsalted butter, room temperature

  • ¼ c. granulated sugar

  • ¾ c. dark brown sugar

  • 1 ¾ c. all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • ¼ teaspoon baking soda

  • 1 teaspoon ground cinnamon

 

Rum Syrup

  • 4 tablespoons unsalted butter

  • 1/3 c. water

  • ¼ c. Pure Honey Cinnamon Honey

  • ¼ c. dark rum

 

Honey Glaze

  • ½ c. powdered sugar

  • 1 tablespoon Pure Honey Cinnamon Honey

  • 1 tablespoon milk or water

 

  1. Preheat oven to 350° and grease a loaf pan.

  2. In a small bowl or measuring cup, whisk together buttermilk, honey, eggs, bananas, rum and vanilla extract until combined.

  3. In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter and sugars until light and fluffy. Add in the buttermilk/banana mixture and mix on medium speed until combined. On low speed, slowly add in the dry ingredients and mix to incorporate. Pour batter into loaf pan and bake for 50-60 minutes until golden brown and toothpick comes out clean.

  4. While the cake is baking, make the rum syrup: In a small saucepan, combine all the syrup ingredients and bring to a boil. Let boil for 2-3 minutes and take off the heat. When the cake comes out of the oven, immediately use a toothpick to poke holes all over the top of the cake. While the cake is still hot, brush the rum syrup over the cake and let it soak in. Cool cake completely before glazing.

  5. To make glaze: In a small bowl, whisk together all glaze ingredients and drizzle over cool cake.

Fair oaks, CA

© 2019 Taylor Made Desserts