Buttered Rum Pound Cake With Bananas Foster Sauce Food

BANANAS FOSTER BUTTER CAKE

Steps:

• Stir the milk and yeast together in a small bowl and set aside for about 5 minutes to allow the yeast to come alive.
• Add the butter, sugar and salt to a medium size bowl and beat with a hand held electric mixer until light and fluffy, 3-5 minutes. (See note) Add the egg and beat until thoroughly combined and the mixture increases in volume a bit, about 2 minutes longer.
• Add the flour and milk mixture in alternating additions: 1/3 of the flour, 1/2 of the milk, 1/3 of the flour, 1/2 of the milk, 1/3 of the flour. Beat each addition on medium speed for about 30 seconds, until thoroughly combined, before adding the next.
• Scrape down the sides of the bowl after each addition. After the last bit of flour has been added, beat the dough for about 1 minute, until the texture is very smooth.
• Press the dough into an even layer in an ungreased 9x13 baking dish. Cover with plastic wrap and let sit at room temperature until it's risen slightly, 3-4 hours.
• When the dough has risen, preheat the oven to 350 degrees F (177 degrees C) and prepare the topping.
• Add the honey, water and vanilla to a small bowl and stir to combine.
• Add the butter, both sugars and salt to the bowl of a standing mixer fitted with the paddle attachment and beat on medium high speed until very light and fluffy, about 5 minutes. (Or beat with an electric hand held mixer.)
• Add the egg and beat for another minute to combine.
• Alternate adding the flour and honey mixture: ⅓ of the flour, ½ of the honey, ⅓ of the flour, ½ of the honey, ⅓ of the flour. Beat on low speed after each addition just long enough to combine ingredients. Be careful to not over beat.
• Spoon dollops of the topping across the cake and then use a spatula to smooth into an even layer. Be gentle - you don't want to press the air out of the risen dough.
• Bake for 30-35 minutes. The cake is done when the surface is a rich golden brown and the edges are set, but the center is still very jiggly. Don't worry - the center will set as it cools.
• Remove from the oven and allow to cool completely before slicing, topping with bananas foster sauce, and serving.
• Add the butter, brown sugar, cinnamon, nutmeg and salt to a medium sized heavy bottomed sauce pan. Cook over medium heat until the butter and sugar melt and boil, about 5 minutes.
• Stir in the cream and continue to cook, stirring constantly, until the mixture comes to a full boil. Turn the heat down to medium-low and continue to cook, stirring constantly, for 5 minutes. Add the bananas, stir to coat and bring back to a boil.
• Stir in the rum and cook for another 2 minutes, stirring gently to not mash the bananas.
• Pour the sauce into a bowl and serve immediately. You can also store this bananas foster sauce for 2-3 days in the refrigerator.
• Let cool completely at room temperature before covering tightly and storing it in the refrigerator. Before serving, heat slowly in the microwave for 20-30 seconds.

BANANAS FOSTER POUNDCAKE

Steps:

• Heat oven to 325 degrees and generously coat a 10-inch/12-cup Bundt cake pan with nonstick cooking spray.
• Make the bananas Foster filling: Peel the bananas and cut them crosswise into 1/2-inch slices. Melt butter in a medium (10-inch) skillet over medium heat. Stir in the brown sugar and cinnamon, then add the sliced bananas. Cook, stirring occasionally, until a sugary syrup forms, 2 to 3 minutes.
• Turn off the flame (or if using an electric stove, pull the skillet off the heat) and add the liquor, if using. Return pan to the heat and, if using a gas stove, slightly tilt the pan near the flame to flambé. (If using an electric stove, light the liquid with a long-reach lighter.) Let the flames die down, swirling the pan until the alcohol burns off. Reduce heat to low and stir briefly with a wooden spoon. (Alternatively, skip adding the alcohol, add buttermilk and cook sauce just until the liquid reduces slightly.) Strain liquid from bananas into a medium bowl to separate bananas and sauce; set both aside.
• Make the cake: In a stand mixer or with a hand-held mixer on medium speed, cream together granulated sugar and butter until light and fluffy, about 4 to 5 minutes.
• Sift the flour into a medium bowl. In a small bowl or liquid measuring cup, mix together the sour cream and buttermilk.
• Once the butter is creamed, add 1 egg at a time and mix until each is fully incorporated, scraping down the sides of the bowl after each addition.
• Add half the flour and mix on low speed until fully incorporated. With the mixer running, add the buttermilk mixture in a slow, steady stream and mix until fully incorporated. Add the remaining flour and mix.
• Once fully combined, add the vanilla and mix to incorporate. By hand, fold in strained bananas.
• Pour the batter into the prepared pan and smooth evenly. Bake for 65 to 80 minutes, until a toothpick or cake tester comes out clean.
• While the cake cools, prepare the glaze: Sift the confectioners' sugar into the bowl with the reserved banana sauce and whisk to combine. If the glaze is too thick, thin with water (or buttermilk), 1 tablespoon at a time, until it's smooth, drizzles easily and coats the back of a wooden spoon.
• Once cake has cooled, invert it onto a large serving plate, and spoon the glaze over. Slice the cake and serve with ice cream or whipped cream and candied pralines, if desired.