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Banana Cake with Whiskey Caramel Glaze

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When you have no employment the days can pass by in a blaze of fog. Between traveling and applying for jobs I have succeeded in watching ‘Enchanted’ approximately three times in the past few days.

Mornings no longer have that rush like working days and weekdays and weekends all become one endless long Sunday. So in the spirit of Sunday feels, lets eat like it’s actually Sunday and enjoy cake with a little whiskey inside and on the glaze.

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The last time I made banana cakes I was also ‘in between’ jobs, which shows that temporary employment is very fickle indeed.

It’s also a notion I know people in permanent employment cannot enjoy enough – free unadulterated time, whereas people with temporary employment know that having a little free time every once in a while is something to be enjoyed as its usually gone as quickly as it happens.

While I’m not yet at the point of drowning my sorrows in a bottomless glass, the addition of whiskey to this glaze adds a depth of flavor to top this moist banana cake off.

To Sunday’s and Whiskey I tip my glass and hope you’ll raise yours for a slice of cake also.

Banana Caramel Cake with Whiskey Caramel Glaze
Roamingtaste
Serves 10

Ingredients:
Banana Cake
100 grams butter, softened
1/2 cup brown sugar
2 tablespoons dulce de leche
1 teaspoon vanilla extract
3 eggs
1 1/2 cups partially frozen banana (approximately 3 medium bananas), pureed
3 tablespoons whiskey
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
Caramel Whiskey Glaze
2/3 cup dulce de leche
2 1/2 tablespoons whiskey
2 tablespoons confectioners/icing sugar

Directions:
Preheat the oven to 180°C/350F and greaseproof a bundt tin.

Sift the flour, baking powder and soda into a bowl and set aside.

IMG_3518In a separate bowl cream the butter, sugar and extract until smooth, approximately 2 minutes. Add in the dulce de leche and beat once more until well combined.

IMG_5033Add in 1 egg and mix until well combined and continue with the remaining eggs. Mix in the pureed bananas and whiskey then add in the sifted flour until smooth.

IMG_5035Pour into the bundt tin and tap to remove bubbles.

Place in the oven and bake for approximately 35 minutes or until golden.

IMG_3533Remove and allow to cool in the tin for 10 minutes. Invert and slide onto a cooling rack and allow to cool.

Allow the cake to cool fully then warm the dulce de leche and the whiskey in the a saucepan over medium heat and stir until darkened slightly and bubbling at the edges. Spoon evenly over the top of the cake and spread slightly as it will settle quickly.

IMG_5057Finish with a light layer of confectioner’s sugar.

Slice and serve.

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Banana Cake with Whiskey Caramel Glaze

Serving Size: 10

Banana Cake with Whiskey Caramel Glaze

Ingredients

    Banana Cake
  • 100 grams butter, softened
  • 1/2 cup brown sugar
  • 2 tablespoons dulce de leche
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/2 cups partially frozen banana (approximately 3 medium bananas), pureed
  • 3 tablespoons whiskey
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
    Caramel Whiskey Glaze
  • 2/3 cup dulce de leche
  • 2 1/2 tablespoons whiskey
  • 2 tablespoons confectioners/icing sugar

Instructions

  • Preheat the oven to 180°C/350F and greaseproof a bundt tin.
  • Sift the flour, baking powder and soda into a bowl and set aside.
  • In a separate bowl cream the butter, sugar and extract until smooth, approximately 2 minutes. Add in the dulce de leche and beat once more until well combined.
  • Add in 1 egg and mix until well combined and continue with the remaining eggs. Mix in the pureed bananas and whiskey then add in the sifted flour until smooth.
  • Pour into the bundt tin and tap to remove bubbles.
  • Place in the oven and bake for approximately 35 minutes or until golden.
  • Remove and allow to cool in the tin for 10 minutes. Invert and slide onto a cooling rack and allow to cool.
  • Allow the cake to cool fully then warm the dulce de leche and the whiskey in the a saucepan over medium heat and stir until darkened slightly and bubbling at the edges. Spoon evenly over the top of the cake and spread slightly as it will settle quickly.
  • Finish with a light layer of confectioner’s sugar.
  • Slice and serve.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/banana-cake-with-whiskey-caramel-glaze/

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