| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Cakes, Fruits | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Coarsely chopped pecans |
| 1 1/2 | c | Golden raisins |
| 3 | c | Unbleached flour |
| 3 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/2 | ts | Nutmeg |
| 1 | c | Unsalted butter, room temp |
| 2 | c | Sugar |
| 3 | Ripe bananas | |
| 4 | Eggs | |
| 3/4 | c | Bourbon |
| 1 1/2 | c | Light cream |
| 1 | tb | Brown sugar |
| 6 | Egg yolks | |
| 6 | tb | Pure maple syrup |
| 6 | tb | Bourbon |
INSTRUCTIONS
BOURBON CREME ANGLAISE CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c flour and set aside. Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10" tube pan. Bake 1 hour and 15 minutes. Cool and remove from the pan. Cut the cake in slices and serve with Bourbon Creme Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
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