Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Banana cake with spiced rum icing

By Nathan N on 7th Sep, 2014

Banana cake with spiced rum icing


  1. Preheat a fan oven to 170c. 
  2. Butter a medium sized loaf tine and line the bottom and sides with baking parchment.
  3. Peel and mash the 'nanas. 
  4. In another bowl, beat the sugar, butter and cream until light and, well creamed.
  5. Into this, put the banana, and mix all this together. 
  6. Sift together the flour, mixed spice, bicarb and baking soda, then add this - with the beaten egg - into the butter/sugar mix, about a third at a time, folding it all together as you go. Add the sultanas and walnuts.
  7. Finally, stir in the oil. 
  8. Pour into a loaf tin, and put in the oven for an hour or so. You can tell it's done when you stick a skewer into it and it comes out clean.
  9. Let the cake cool for 15-20 minutes.
  10. Meanwhile make the icing by mixing the cream cheese, icing sugar and spiced rum in a bowl.
  11. Smear the icing all over the cake.
  12. Indulge.

Recipe Notes

Keep testing with skewer from about 25-30 minutes and adjust the heat accordingly. What normally happens is that the top browns but the middle stays soft - just turn oven a little lower and keep an eye on it. It will cook - but just don't burn the top! 

special occasion  / fruit  / dessert  / cake  / brunch
Twitter Google + Facebook Pinterest LinkedIn Email