BAHAMA MAMA BANANA RUM CAKE
A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.
Provided by Scarlett516
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- TO MAKE THE GLAZE.
- Combine the butter, water, and sugars in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and stir in the rum. Set aside and keep warm.
- TO MAKE THE CAKE.
- Position a rack in the middle of the oven and heat to 350°F Spray a 10-cup tube pan with nonstick cooking spray. Sprinkle the pecans in the bottom of the pan and set aside.
- In a large bowl, use an electric mixer to beat together the butter and sugars until light and fluffy.
- One by one, beat in the eggs, taking care to mix well between each addition.
- Beat in the mashed bananas, vanilla, and rum.
- Sift the flour, baking soda, baking powder, and salt over the batter and fold in using a rubber spatula, just until no streaks of flour remain.
- Fold in the sour cream.
- Spoon the batter into the pan and spread to the pan using the back of a rubber spatula.
- Bake about 60-80 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool for 5 minutes. Use a wooden skewer to poke holes all over the cake and pour 1/4 cup glaze over the cake.
- Allow to cool for 5 more minutes. Place a serving platter over the pan and invert to release the cake. Spoon the remaining glaze over the cake, little by little, and let stand until the glaze is completely absorbed by the cake. If the glaze starts to pool at the base of the cake, use a small metal spatual to spread it up and around the sides of the cake. As the glaze cools, it will form a rummy, sugary shell.
- Allow to cool completely before serving.
Nutrition Facts : Calories 1020.9, Fat 54.8, SaturatedFat 27.2, Cholesterol 199.6, Sodium 460.1, Carbohydrate 119.3, Fiber 3.2, Sugar 86.2, Protein 9.5
BAHAMA MAMA
A delicious tropical adult drink!
Provided by THALL
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 22.4 g, Cholesterol 8.5 mg, Fat 1.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 21.1 mg, Sugar 14.5 g
BAHAMA MAMA
This isn't for kids, that's for sure! It's so tasty! Definitely for rum lovers! Found this on the web.
Provided by FLUFFSTER
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine the regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender.
- Blend until the drink's consistency is slushy.
BAHAMIAN RUM CAKE
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
- To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
- In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
- Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
- While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
- When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
- Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
- To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
- Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
- Storage
- The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.
BANANA RUM CAKE
Make and share this Banana Rum Cake recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h25m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
- To make the cake:.
- Sift together the flour, baking powder, baking soda and cinnamon; set aside.
- Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
- Add the eggs and beat well.
- Combine the bananas, milk and rum in a small bowl.
- Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
- Cool in the pan for 15 minutes.
- Remove from the pan to a wire rack; cool completely.
- To make the glaze:.
- Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
- Drizzle over the top of the cake.
Nutrition Facts : Calories 297.1, Fat 10.6, SaturatedFat 6.4, Cholesterol 52.6, Sodium 214.2, Carbohydrate 46.9, Fiber 0.8, Sugar 29.9, Protein 3.3
BANANA RUM CAKE (GLUTEN FREE)
All the other banana rum cakes I found had just a little banana and just a little rum. This cake really focuses on bringing out those flavors. You can make it non-gluten free by substituting regular flour for the rice and tapioca flours, and omitting the xanthan gum.
Provided by francoroni
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large bowl and mix well.
- Pour into greased 9x13 pan.
- Bake at 350 degrees for 1 hours or until top is brown and cake pulls away from the sides of the pan.
BAHAMA MAMA
This is a great summer drink from Dale Degroff (The Essential Cocktail) that will go by the pitcher! This recipe is by the glass, though, for sipping on the patio. If you don't have all four rums, you can improvise by doubling up (I would recommend making sure to use dark rum and coconut rum, however). Angostura bitters really make the drink, but could be left out if you don't have them (usually found in the tropical drink section at a supermarket or liquor store).
Provided by Ames Shaps
Categories Beverages
Time 2m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine rums, juices, grenadine and bitters in a glass with ice. Shake well, or stir if you do not have a shaker (two glasses top-to-top work well as a shaker, just make sure they seal tightly).
- Pour into a large glass and garnish with the cherry and orange slice, if desired.
BAHAMA MAMA I
Refreshing alcoholic drink with rum and tropical flavors. Maybe you can't be in the Bahamas, but at least you can pretend with one of these!
Provided by Diane Lloyd
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 7
Steps:
- In a mixing glass combine coffee liqueur, dark rum, coconut liqueur, 151 rum, lemon juice and pineapple juice. Pour over ice into a tall glass and garnish with a cherry.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 0 mg, Fat 0.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0 g, Sodium 3.2 mg, Sugar 15.3 g
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