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  • Banana Bourbon Cake With Bourbon Creme Anglaise

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    Banana Bourbon Cake With Bourbon Creme Anglaise
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Coarsely minced pecans
    • 1 1/2 c. Golden brown raisins
    • 3 c. Unbleached flour
    • 3 tsp Baking pwdr
    • 1 tsp Grnd cinnamon
    • 1 tsp Grnd ginger
    • 1/2 tsp Nutmeg
    • 1 c. Unsalted butter, room temp
    • 2 c. Sugar
    • 3 x Ripe bananas
    • 4 x Large eggs
    • 3/4 c. Bourbon
    • 1 1/2 c. Light cream
    • 1 Tbsp. Brown sugar
    • 6 x Egg yolks
    • 6 Tbsp. Pure maple syrup
    • 6 Tbsp. Bourbon

    Directions

    1. CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c flour and set aside. Sift the remaining flour, the baking pwdr, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl till light and fluffy. Mash the bananas and beat into the butter mix. Add in the Large eggs, one at a time, beating well after each addition. Mix in the sifted flour mix and bourbon alternately, beginning and ending with the dry ingredients. Mix in the pecan mix.
    2. Pour the batter into an ungreased 10" tube pan. Bake 1 hour and 15 min.
    3. Cold and remove from the pan. Cut the cake in slices and serve with Bourbon Creme Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and sugar in a small saucepan just till the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mix; then whisk the egg yolks back into the cream mix. Cook over low heat, stirring constantly, just till thickened. Be careful not to let the mix boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cold completely.

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