Banana Rum Cake Recipe - Allrecipes.com
Banana Rum Cake Recipe

Banana Rum Cake

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"A moist, flavorful cake."

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch round pans Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
  3. Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
  4. For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2007

Love this cake. I did make three changes...1 cup of rum and 1/3 cup of water, instead of 2/3 of each. Also I used the Glaze from Easy Rum Cake instad of the frosting in this recipe. I will make again and again. P.S. This cake is for those of us who like the taste of rum!

 
Most Helpful Critical Review
Sep 30, 2003

Easy to make, but rum flavor extuingishes all other flavors. Too strong for my taste and not moist enough.

 

56 Ratings

Feb 24, 2008

The best banana cake ever. I used a bundt pan and it took almost 50 mins to finish baking..but well worth it!

 
Mar 03, 2003

I did not find this recipe dry at all! My cake turned out very moist. I did not find the rum overwhelming either. But then I like rum. I was surprised at how well the Banan tasted! I did find the frosting dry and added more butter to mine. But, then, my frostings never turn out :o)

 
Dec 18, 2007

This recipe was awesome. I used Appleton Jamaican Rum and it turned out very very nice. I should be embarrased to admit but the cake was gone in less than 24 hours, and it was only 4 people eating it. I put mine in a bunt instead of a layer cake, and I made a rum glaze instead of frosting and it was so tasty. I'm making it again for Christmas dessert.

 
Mar 19, 2008

SIMPLY AWESOME! I used white cake mix and light rum because it is what I had on hand. I also smashed the pecans up into almost a powder b/c nobody here likes little pieces of nuts in their cakes. The only problem I had was with the frosting-I would suggest using 2 1/2 cups of powdered sugar to start and adding more as needed; I followed the recipe exactly and mine was so stiff that it was almost unspreadable. Otherwise, just AWESOME!!!!!

 
Jun 24, 2007

Very good! I messed up the frosting (too much butter) so I used that frosting (thick) just for the top and to hold the two cakes together, then used purchased butter cream frosting for the entire cake. VERY good!

 
Oct 21, 2007

I followed the directions to a tee, and even came up slightly short on the 1 cup mashed bananas, and it turned out very nice and moist. However, the rum taste is different than that of a island rum cake. If I make it again, I will make sure not to skimp on the cheap dark rum and splurge for the good stuff! I think the cheap stuff made it taste funny.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 34.2 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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