1 1/2 cup coarsely chopped pecans
1 1/2 cup golden raisins
3 cup unbleached flour
3 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 cup unsalted butter, room temp
2 cup sugar
3 ripe bananas
4 eggs
3/4 cup bourbon
BOURBON CREME ANGLAISE
1 1/2 cup light cream
1 tbsp brown sugar
6 egg yolks
6 tbsp pure maple syrup
6 tbsp bourbon
Directions
CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with
1/2 c flour and set aside. Sift the remaining flour, the baking
powder, cinnamon, ginger, and nutmeg together and set aside. Beat
the butter and sugar in a mixer bowl until light and fluffy. Mash
the bananas and beat into the butter mixture. Add the eggs, one at a
time, beating well after each addition. Fold in the sifted flour
mixture and bourbon alternately, beginning and ending with the dry
ingredients. Fold in the pecan mixture. Pour the batter into an
ungreased 10" tube pan. Bake 1 hour and 15 minutes. Cool and remove
from the pan. Cut the cake in slices and serve with Bourbon Creme
Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and
sugar in a small saucepan just until the sugar dissolves. Remove
from the heat. Whisk the egg yolks together in a mixing bowl. Slowly
beat in a third of the cream mixture; then whisk the egg yolks back
into the cream mixture. Cook over low heat, stirring constantly,
just until thickened. Be careful not to let the mixture boil. Remove
to a clean bowl. Stir in the syrup and bourbon. Cool completely. From
The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
Servings: 12 servings
Banana Bourbon Cake With Bourbon Creme Anglaise Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, in truth as far as early Egypt, and quite possibly further than that. Interesting though that is, in the main part, these old recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and afters, a very modern way of dining. Aspicius also tells us how the ancient Romans used a good variety of spices, including a few you will know like thyme, fennel and dill. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including parsley, basil and rosemary. These new foods and tastes led to a torrent in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it was during the nineteenth century the formal cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Banana Bourbon Cake With Bourbon Creme Anglaise recipe.
