Banana cake

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  • Rum banana and raisin cake


    Rum, raisins and chopped nuts add a great flavour and texture to this banana cake recipe


    1 cup mashed, ripe banana
    ¼ cup milk
    1 ½ cups castor sugar plus little extra for dusting
    ½ cup butter, softened
    3 eggs
    2 ½ cups plain flour
    1 tsp baking powder
    ½ tsp baking soda
    1 tsp mixed spice
    ¾ cup rum
    1 cup raisins
    1 cup roughly chopped walnuts


    Heat in a moderate oven to 180°C/ 350°F. Grease and flour a 10 inch bundt pan.

    In a small bowl, combine bananas with milk. Mix well.

    In a large bowl, cream sugar and butter until light and fluffy. Beat in eggs.

    In a separate bowl, combine flour, baking powder, baking soda and spice. Beat flour mixture into egg mixture until blended.

    Beat in banana mixture, then rum until well mixed. Stir in raisins and nuts. Pour into prepared pan.

    Bake for 50 minutes or until a skewer inserted into cake centre comes out clean.

    Cool in pan for about 10 minutes, remove cake to cool on wire rack.

    Dust with castor sugar before serving.