Recipe for cooking banana bourbon cake with bourbon creme sauce

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Banana Bourbon Cake with Bourbon Creme Sauce

Serves 12.

1 1/2 c. coarsely chopped pecans
1 1/2 c. golden raisins
3 c. unbleached flour
3 Tbsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground cinnamon
1 tsp. ground ginger
1 c. unsalted butter, room temperature
2 c. sugar
3 ripe bananas
4 eggs
3/4 c. bourbon

Bourbon Crème Sauce
1 1/2 c. light cream
1 Tbsp. brown sugar
6 egg yolks
6 Tbsp. pure maple sugar
6 Tbsp. bourbon

Preheat oven to 350 degrees F.

Toss the pecans and raisins with 1/2 c. flour and set aside. Sift the remaining flour, 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 nonstick 10-in. tube pan. Bake 1 hour and 15 mins.. Cool and remove from the pan.

Make the Bourbon Crème Sauce (Makes approximately 2 1/2 c.): Heat the cream and sugar in a sm. saucepan, just until the sugar dissolves. Remove from heat. Whisk the egg yolks 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 boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely.

Cut the cake into slices and serve each slice with sauce spooned over it.