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 track the history of written recipes back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, these, early recipes were just simple hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans made use of a wide range of herbs and spices, including many that are still in use today for example thyme, mint and parsley. Later on in the 1400s, the Crusaders brought back many new foods, spices and herbs from the holy land, including coriander, basil and rosemary. The introduction of these new foods and spices prompted a surge in manuscripts on food, some of which still exist in private libraries. By the time we get to the 20th century, recipe publications were starting to become popular due to better eduction, more leisure time and having more disposable income. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Banana Butterfinger Cake Part 1 Of 2 recipe.
