Banana Rum Cake Recipe

Banana Cake:

1. Preheat the oven to 350 degrees F and spray a 10-cup bundt pan with baking spray.

2. To a stand mixer, add the butter and sugar on high speed, then cream it for about 1 to 2 minutes, until light and fluffy.

3. Add in the brown sugar, then beat for another 30 seconds. Pour in the eggs, one at a time, until well combined.

4. Lower the speed to medium and add in the sour cream, banana, vanilla and rum until well combined.

5. Sift together the flour, baking soda, baking powder, and salt, then add it in small batches into the wet mix on low speed until just combined.

6. Fold in the walnuts with a spatula, then pour the batter into the bundt pan.

7. Bake for 60 to 70 minutes or until a toothpick comes out clean.

Rum Glaze:

1. Add the unsalted butter, water, brown sugar, granulated sugar, and dark rum to a medium sauce pan and stir well.

2. Bring to a boil and cook for 5 minutes. Let cool.

3. Let the cake cool for 15 minutes, then poke holes into the bottom of the cake with a fork.

4. Pour in the glaze, ⅓ at a time, waiting for it to soak all the way in before pouring the next part in.

5. Serve, and enjoy!