Preheat oven to 350 F. Butter a 9 inch round cake pan and line bottom with parchment paper. Place pecan halves on a baking sheet and bake for 8 minutes or until they smell toasty. Cool. Finely chop nuts in a nut grinder or a mini food processor. Set aside.
Combine butter and sugars in a large mixing bowl, and beat until light and fluffy. Add eggs 1 at a time, beating well between additions. Add banana, rum and lemon rind and beat to combine.
Combine flour, baking powder and salt in a separate mixing bowl and stir with a fork to blend. Add flour mixture to batter and beat until just combined. Add pecans and stir until well distributed. Spoon batter into prepared cake pan.
Bake for 50 minutes to 1 hour or until a cake tester comes out with crumbs clinging to it. Let cake cool in pan for 10 minutes then run a knife around the edge of the pan to loosen; turn cake out on a rack, and remove parchment paper and cool.
When cake is cool, user a serrated knife to slice the domed top level with sides. Turn cake bottom-side up and place on a rack over a baking sheet in preparation for glazing.
Melt butter in a medium heavy bottom saucepan over high heat. Add sugar and water and stir to combine. Bring mixture to a boil and boil for 4 to 5 minutes, not stirring but watching carefully until glaze is amber-coloured. Immediately add rum and allow mixture to boil for 1 minute or until it has liquified into a glaze. Remove from heat and allow glaze to cool for 2 minutes or until slightly thickened. Carefully pour or spoon glaze evenly over cake so it just drizzles down the sides. Allow to sit for 20 minutes or until glazes is no longer tacky. Transfer and serve.
Originally Submitted
2/11/2012
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