Banana bourbon cake with bourbon creme anglaise
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Banana bourbon cake with bourbon creme anglaise
  Bourbon    Cakes    Bananas  
Last updated 6/12/2012 1:06:38 AM. Recipe ID 32218. Report a problem with this recipe.
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      Title: Banana bourbon cake with bourbon creme anglaise
 Categories: Desserts, Cakes, Fruits
      Yield: 12 Servings
 
  1 1/2 c  Coarsely chopped pecans
  1 1/2 c  Golden raisins
      3 c  Unbleached flour
      3 ts Baking powder
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Nutmeg
      1 c  Unsalted butter, room temp
      2 c  Sugar
      3    Ripe bananas
      4    Eggs
    3/4 c  Bourbon

MMMMM-------------------BOURBON CREME ANGLAISE------------------------
  1 1/2 c  Light cream
      1 tb Brown sugar
      6    Egg yolks
      6 tb Pure maple syrup
      6 tb Bourbon
 
  CAKE: Preheat oven to 350 degrees.  Toss the pecans and raisins with
  1/2 c flour and set aside.  Sift the remaining flour, the 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
  ungreased 10" tube pan. Bake 1 hour and 15 minutes. Cool and remove
  from the pan. Cut the cake in slices and serve with Bourbon Creme
  Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and
  sugar in a small saucepan just until the sugar dissolves.  Remove
  from the heat.  Whisk the egg yolks together 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 the mixture boil. Remove
  to a clean bowl. Stir in the syrup and bourbon. Cool completely. From
  The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.
 




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Recipe ID 32218 (Apr 03, 2005)

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