Mango Banana Bundt Cake With Buttered Rum Glaze |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This actually has more the consistency of banana bread than cake. It comes out moist and delicious, even without the glaze! Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter |
3/4 cup brown sugar |
2 large eggs, lightly beaten |
2 cups mashed ripe bananas |
2 mangoes, diced small |
1 1/2 teaspoons cinnamon |
1/4 teaspoon nutmeg |
1/4 cup butter |
3 tablespoons spiced rum |
1/2 cup brown sugar, packed |
3 tablespoons water |
Directions:
1. CAKE:.
2. Preheat oven to 350.
3. Spray a bundt pan with nonstick cooking or baking spray.
4. Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl.
5. In a separate bowl cream butter and brown sugar.
6. Stir in eggs, mashed bananas, and half of the diced mango until blended.
7. Add banana mango mixture to the flour, stirring just enough to moisten throughout.
8. Pour batter into bundt pan.
9. Bake for 45 minutes or until toothpick comes out clean.
10. Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze.
11. GLAZE:.
12. Heat brown sugar and butter over medium heat until melted.
13. Add rum and water.
14. Simmer 5 minutes, stirring constantly until reduced.
15. Place the cake on a cake plate. Spoon glaze over cooled cake.
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