2 1/4 cup cake flour
1 tsp baking powder
1/2 tsp salt
1/16 cup (1 stick) unsalted butter,
1 room temperature
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 mashed ripe bananas (about
1 5)
1 1/2 cup chopped butterfinger bars
1 (about 6 oz.)
GLAZE
2/3 cup whipping cream
7 tbsp unsalted butter, cut into
1 large pieces
1 tbsp light corn syrup
14 oz semisweet chocolate, chopped
2 tsp dark rum
1 tsp vanilla extract
1 3/4 cup chopped butterfinger bars
1 (about 7-1/2 oz)
Directions
FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
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 vanilla 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 with banana mixture, beginning and ending with
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
minutes. Cool in pans on rack 10 minutes. Run small knife around
sides of cakes to loosen. Turn out cakes onto racks and cook. Peel
off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and
store at room temperature.)
FOR GLAZE: Combine cream, butter and corn syrup in heavy medium
saucepan. Bring to simmer over medium heat, stirring unti butter
melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover
and refrigerate just until cool and thick, stirring occasionally,
about 40 minutes.
Transfer 1 cake layer to platter. Slide waxed paper strips under
edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly
over top of cake layer. Top with second cake layer. Spread remaining
glaze over top and sides of cake. Cover top and sides of cake with
chopped Butterfinger bars. Remove paper strips. (Can be made 2 days
ahead. Cover cake and store at room temperature.)
SOURCE: BON APPETIT, June '93
Servings: 12 servings
Banana Butterfinger Cake Recipe brought to you by Recipe Ideas
Categories: Banana; Cake; Dessert; Fruit
The History of Recipes
We can track the history of `recipes` far back into history, in truth as far back into history as the ancient Egyptians, and possibly even further. In practice though, sadly, these ancient cookbooks were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and desserts, something we still use today. Aspicius also informs us how the Roman chefs were skilled in the use of a wide range of spices, including some that we all recognise such as bay, mint and dill. As our culinary historical trip moves on a few more years there were two interesting cookery books which appeared in the 1300s ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the rich. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices such as basil and coriander. These new culinary innovations led to a surge in books on cooking, many of which are now in academic collections. Over the following few hundred years, the upper-class families of the West tried to lay on the most extravagent meals, and because of this chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were increasing in popularity mostly as a result of higher levels of literacy, leisure time and having more disposable income. |
We hope you enjoy this Banana Butterfinger Cake recipe.
