25 November, 2019
Banana and Date Rum Soaked Bundt Cake
This fantastical full of flavour bundt floating in rich buttery white chocolate rum soak is just perfect winter warmed bake. To be honest, it would be wonderful alternative to christmas pudding too because it is bursting with warming spices. Just add dollop of vanilla icecream
Or brandy cream to give that extra oomf to the taste buds.
In the medium bowl place
300g soft pitted dates (you can pre soak them in hot water for an hour or so to soften. Just drain the water before proceeding)
100g juicy sultanas
50g apricots
Soak for an hour or so in
80ml Jamaican rum (or any dark rum)
Juice and zest of 1 large orange.
When your fruit is ready soaked, we can cary on and get everything ready for baking.
Preheat the oven to 180’C or 160’C fan
Then, In a large clean bowl weight your dry ingredients:-
260g whole meal spelt flour
150g coconut sugar, I used Coconut Merchant
55g raw coconut flour, I used approved by me Coconut merchant
1tsp baking soda
2tsp baking powder
1tsp mixed spice
Pinch fine sea salt
Now in the food processor bowl place your soaked dates with all the liquid and add
400g very ripe bananas
1tsp vanilla extract
4 large eggs
150g very soft unsalted butter or melted and cooled.
1tsp vanilla extract
Blend everything until nice and smooth.
Pour blended wet mix in to the bowl with dry ingredients and using spatular carefully mix everything until no flour speckles is visible. Don’t over mix, just until all comes together.
Grease your bundt tin very well, especially tip in the middle- as cake usually gets stuck around it the most and gets difficult to release when baked.
Sprinkle the bottom of the tin with some chopped nuts- pistachios, walnuts, i chose hazelnuts this time. Spread the batter nicely and pop in to the oven for around 1hr, depending on your oven. You might need to cover the top with some foil half way through the bake of it browns too quick and check with a wooden skewer after 50min. If it comes out clean- cake is done.
While the cake is baking, we can get our brandy butter soak ready.
In a small pot place:-
100g unsalted butter
60g unrefined light or brown muscovado sugar or coconut sugar
30ml water
Start heating it on a small fire. Let it bubble for a minute.
In the mean time, chop
120g white chocolate or white chocolate melts from fabulous FoodThoughts range
Remove the pot from the heat and pour in chopped chocolate and whisk with hand whisk until Melted and smooth. Now pour
50ml dark rum place back
on the fire and heat up a bit just until it starts to bubble.
Take the cake out of the oven. Loosen up the sides and outwert on to wire rack. Prick all over the top of the cake with a tooth pick and place back in the tin. (Careful, as cake is very hot) but we want that, as it will absorb the soak real nice.
Now, prick the bottom and pour hot butter brandy soak all over the cake letting it go down to the bottom of the tin.
Leave the cake in the tin preferably over night or at least couple hours. It tastes so much better when all the flavours infuses over night though 🙂
Enjoy
