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 possible to trace the history of meal recipes far back into distant history, at least as far back into history as ancient Egypt, and maybe even further. Having said that, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient Romans used many herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices led to an outbreak in recipe books, many of which are kept safe in academic collections. By the time we get to the 1900s, cookbooks are in great demand, mostly as a result of more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Banana Butterfinger Cake Part 1 Of 2 recipe.
