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
Historians have found proof that recipes existed way back into the distant past, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to historians is a series of tablets in Sumerian which recount the preparation 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 `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were a couple of cookery books which were published in the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the curry that we all know today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the East, such as basil and coriander. These new foods and spices caused an outbreak in manuscripts on cooking, most of which are now in private collections. During the succeeding few hundred years, the upper classes competed to lay on the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Banana Butterfinger Cake Part 1 Of 2 recipe.
