Banana Butterfinger Cake Recipe

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

Categories: Banana; Cake; Dessert; Fruit

The History of Recipes Experts have tracked the existence of recipes back into history, in truth as far back as the early Egyptians, and maybe even further. Interesting though that is, generally, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation. Fascinatingly, the most ancient recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the ancient cooks used a good variety of herbs, including some that we all recognise such as thyme, mint and dill. As our culinary historical trip moves to more modern times there are two books from the 1300s ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals eaten by the nobility of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new culinary ideas created an explosion in books on cooking, some of which are kept safe in private cookery archives. Over the next few centuries, the wealthy families of Wesstern Europe tried to offer the best banquets, and because of this chefs and their recipe collections were greatly in demand. However, it was during the 19th century the formal cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are starting to become popular due to higher levels of literacy, increased leisure time and having more money. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on the site you are now reading.

[TOP]

We hope you enjoy this Banana Butterfinger Cake recipe.

Recipes Ideas

Home

This Page:
Banana Butterfinger Cake recipe

Banana Butterfinger Cake Recipe, one of many tasty recipes brought to you by Recipes Ideas

--::|::--