Ingredients- 200g Light Muscovado Sugar
- 200g Plain Flour
- 175g Sultanas
- 100g Pecan Nuts, toasted and chopped
- 1 tsp Ground Cinnamon
- ½ tsp Grated Nutmeg
- ½ tsp Salt
- 2 tsp Baking Powder
- 3 Ripe Bananas
- 4 tbsp Dark Rum
- 3 Eggs, beaten
- 120g Butter
Method:
- Toss the sultanas and pecans in 2 tablespoons of the flour.
- Cream the butter and sugar until light.
- Mash the bananas with the rum and gradually beat into the mixture.
- Beat in the eggs, a little at a time.
- Sift together the dry ingredients and fold into the mixture.
- Lightly stir in the sultanas and pecans.
- Spoon into a greased, lined 23 cm cake tin and cook for about 1 hour, Gas 5/190°C/375°F until a skewer inserted into the centre comes out clean.
- Cool in the tin for a few minutes then finish cooling on a wire rack.
