BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE
Make and share this Banana Bourbon Cake With Bourbon Creme Anglaise recipe from Food.com.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 1 10inch bundt cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F.
- Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
- Make sure all the ingredients are room temperature, including the eggs.
- Toss the pecans with 1/4 cup of the flour and set aside.
- Sift together the remaining dry ingredients and set aside.
- Cream the butter and sugar together until very light and fluffy.
- Add the bananas and mix until incorporated.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
- Gently fold in the pecans and the chocolate.
- Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
- Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
- For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
- Remove from the heat.
- Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
- Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
- As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
- Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
- DO NOT BOIL.
- Keep the heat low or you'll have scrambled eggs.
- Pour the mixture through a fine mesh sieve, then add the bourbon.
- Cool completely and serve with the cake.
Nutrition Facts : Calories 775.3, Fat 42.1, SaturatedFat 18.6, Cholesterol 270.4, Sodium 160.3, Carbohydrate 74, Fiber 3.8, Sugar 37.4, Protein 11
BOURBON CREME ANGLAISE
This great bourbon cream anglaise recipe should be used in Virginia Willis's Mama's Angel Food Cake with Bourbon Creme Anglaise.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath; set aside.
- Place milk in a medium saucepan and bring to a boil over medium heat. In a medium bowl, whisk together egg yolks, sugar, and salt until thick and light. Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly. Stir in bourbon.
- Place saucepan over low heat and bring to a gentle simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. Remove from heat.
- Strain creme anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir creme anglaise until cooled. Keep refrigerated until ready to use, up to 1 day.
BANANA CAKE WITH BOURBON CREAM CHEESE FROSTING
Moist and dense and no nuts! This is always my husband's birthday cake. (And great for breakfast too! But you didn't hear me say that.)
Provided by Daymented
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour two 8" round pans.
- In a small bowl whisk together flour, soda, and salt.
- In a large bowl, cream butter, white sugar and brown sugar until fluffy.
- Beat in eggs one at a time.
- Mix in bananas*.
- Add flour mixture alternately with the buttermilk to the creamed mixture.
- Pour into cake pans.
- Bake for 30 minutes.
- While the cake is baking, make frosting: beat butter and cream cheese until smooth, then add powdered sugar and Bourbon- if the amount of booze scares you, add less, or use bourbon flavoring.
- *Wefreeze overripe bananas- when it's time to use them, we place them in a cup of hot water for just a few minutes, and they slide right out of their peel.
- Once the cakes cool, frost them- the cake (stacked) is pretty heavy and dense, so don't expect a tall fluffy cake.
- Stays moist for days if covered properly.
Nutrition Facts : Calories 631.5, Fat 23.1, SaturatedFat 13.8, Cholesterol 93, Sodium 498.6, Carbohydrate 100.4, Fiber 1.7, Sugar 75.3, Protein 5.9
BANANA BOURBON LAYER CAKE
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
- Beat egg whites until stiff; fold into batter.
- Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
- When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
- Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
- Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
- Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
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