CAKE
2 1/4 cup cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (1 stick) room temp, erature
1 1/2 cup sugar
3 large eggs
1 tbsp dark rum
1 tsp vanilla extract
3/4 cup sour cream
1 tsp baking soda
2 cup ripe bananas, mashed (ab.5)
1 1/4 cup butterfinger bars, finely chopped (ab. 6 oun
GLAZE
2/3 cup whipping cream
7 tbsp unsalted butter, cut into large pieces
1 tbsp light corn syrup
14 oz semisweet chocolate, chopped
2 tsp dark rum
1 tsp vanilla extract
1 3/4 cup butterfinger bars, chopped (ab. 7 1/2 ounces
Directions
FOR CAKE: Position rack in top third of oven; preheat to 350 deg.
Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line
bottoms with waxed paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into medium bowl. Using electric
mixer, beat butter in large bowl until fluffy. Gradually add sugar
and beat 2 minutes. Add eggs 1 at a time, beating well after each
addition. Beat in dark rum and vanila extract. Combine sour cream and
baking soda in medium bowl. Add mashed bananas to sour cream mixture
and stir until well blended. Add dry ingredients to butter mixture
alternately w banana mixture, beginning & ending w dry ingredients,
Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake feels
firm and tester inserted into center comes out clean, about 30 min.
Cool in pans on rack 10 min. Run small knife around sides of cakes to
loosen. Turn out cakes onto racks and cool. Peel off waxed paper (Can
be prepared 1 day ahead. Wrap cakes tightly and store at room
temperature.)
Servings: 12 servings
Banana Butterfinger Cake - Part 1 Of 2 Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into ancient history, in fact as far back as the early Egyptians, and maybe even further. In practice though, sadly, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the cooks of his times used many herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and dill. Closer to modern times, there were some interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian food that is popular today, but rather recipes for the types of meals prepared by the cooks of the upper classes of the time. Later, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as parsley and basil. These new culinary innovations led to an eruption in recipe publications, many of which are now in private libraries. By the time we get to the twentieth century, cookery books are greatly in demand mostly due to better eduction, leisure time and having more money. |
We hope you enjoy this Banana Butterfinger Cake Part 1 Of 2 recipe.
