Spiced Banana Rum Cake

A firm fave with the partner, for obvious reasons....

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:

1. Toss the sultanas and pecans in 2 tablespoons of the flour.


2. Cream the butter and sugar until light.


3. Mash the bananas with the rum and gradually beat into the mixture.


4. Beat in the eggs, a little at a time.


5. Sift together the dry ingredients and fold into the mixture.


6. Lightly stir in the sultanas and pecans.


7. 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.


8. Cool in the tin for a few minutes then finish cooling on a wire rack.