Recipe for cooking banana kahlua walnut cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Banana Kahlua Walnut Cake

Posted by Annette at recipegoldmine.com 12/6/2001 12:26 pm

Makes approximately 12 servings.

Vegetable spray, for cake pan
1 3/4 c. flour
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 very ripe bananas, mashed
2 eggs, lightly beaten
1/2 c. oil
1/4 c. buttermilk or sour milk
3 tsp. vanilla extract or flavoring, divided
1 c. chocolate chips, for chocolate leaf garnish
1 tsp. Crisco shortening, for chocolate leaf garnish
About 10 unblemished camellia leaves (or other sm. firm
    leaves), washed and dried, for chocolate leaf garnish
About 3 1/2 Tbsp. Kahlúa
1 (16 ounce) box powdered sugar
1 stick (1/2 c.) butter, softened
2 (1 ounce) env. pre-melted chocolate (or 2 1-ounce
    squares semisweet baking chocolate, melted)
About 1/4 c. milk
About 1 1/4 c. walnut pieces
Fresh attractive flower(s) and greens, for garnishing cake
    and serving tray

Preheat oven to 325 degrees F. Spray a 12 x 4 x 3-in. loaf pan (or pate terrine) with vegetable spray; set aside.

In a lrg. mixing bowl, combine flour, sugar, baking soda and salt.

In another bowl, blend bananas with eggs, oil, buttermilk and 1 tsp. vanilla extract or flavoring, and thoroughly mix with flour mixture. Pour batter into greased pan. Bake until top of cake is well-browned and boz. back when lightly pressed, about one hour and 10 mins.. Let cake cool, remove from pan, and wrap loosely in aluminum foil; refrigerate several hours or overnight.

Ninety mins. before assembling cake (or up to two days ahead), heat chocolate chips with Crisco in top of double boiler until melted, stirring often. Using back of a spoon, coat undersides of camellia leaves with chocolate, and place leaves chocolate-side-up on a plate; refrigerate one hour, then gently peel leaves away from chocolate, starting at stem end. Cover well and refrigerate until ready to use.

To finish cake, cut cake horizontally into three equal layers; drizzle Kahlúa evenly over all. In a med.-size mixing bowl, beat together until smooth the powdered sugar, melted butter chocolate, 2 tsp. vanilla extract or flavoring and enough milk to make icing of spreading consistency. Place one cake layer on a serving platter and ice; add second layer and ice. Add third layer and ice top and sides with remaining icing. Press walnuts into sides of cake, and place cake on a serving tray. Garnish cake top with two clusters of chocolate leaves and a flower in center. Decorate tray with more flowers and/or greens. Refrigerate leftovers.