Where did August go? Seriously, where did it go?? I can’t believe it’s September 1st already! Is it only me, or does anybody else feel like August just flew right by?
They say we should be getting our first appearance of termination dust on the mountains either this weekend, or sometime this coming week. For those of you who are not familiar with the term “termination dust”, it’s an Alaskan term that refers to the first dusting of snow on the very tops of the mountains – which signals the end of summer. Of course, I could already tell that summer was nearing an end here, because the leaves have already started turning color and falling to the ground, and the temperatures are quite cold now in the early morning hours. Right now it’s pouring rain outside and the mountains are covered with thick clouds, so I’ll have to wait until the clouds clear before I can see if there is any termination dust up there.
In the meantime, to celebrate the first day of September and the long Labor Day holiday weekend, I decided to make this Banana Nut Rum Cake. It’s hard to describe just how unbelievably delicious this cake is. You might think that it taste’s like Banana Bread, which it does somewhat, but the cake is a lot less dense than Banana Bread, and has a much lighter texture. The combination of banana, walnut, and rum makes this a very flavorful cake, and the Rum Glaze on top is just fantastic. It’s a perfect dessert to enjoy on these cooler summer/autumn days.
Have a safe and wonderful Labor Day weekend everyone!!
Banana Nut Rum Cake
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
3 medium ripe bananas, mashed (approx. 1 1/2 cups)
1/2 tablespoon rum extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, sugar, baking powder and salt. Set aside.
In a large mixing bowl, combine milk, melted butter, bananas, eggs, and rum extract. Beat with an electric mixer at medium speed for 1 to 2 minutes, until mixed. Reduce speed to low and gradually add in the flour mixture. Beat just until well combined – approximately 1 to 2 minutes. Fold in the walnuts by hand.
Pour batter into prepared Bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan for 10 minutes. Invert onto serving plate and cool completely. Drizzle with Rum Glaze, if desired.
2 tablespoons butter, room temperature
2 teaspoons rum extract
1 tablespoon milk
1 – 2 cups powdered sugar
In a medium bowl, beat butter, rum extract, milk, and 1 cup powdered sugar until smooth. Gradually mix in additional powdered sugar until the glaze is thick enough to drizzle over the cake.