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 possible to read the history of meal recipes far back into ancient history, in fact as far back into history as ancient Egypt, and possibly even further than that. Having said that, in the main part, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in ancient Sumerian 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 those who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius informs us how the Romans were skilled in the use of many spices, including many that are still in use today like bay, fennel and asafoetida. During the following few hundred years, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. By the time we get to the 1900s, recipe publications were greatly in demand mostly as a result of more people being able to read, increased leisure time and having more disposable income. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Banana Bourbon Cake With Bourbon Creme Anglaise recipe.
