Rum and raisin banana cake
Prep time: 35Total time: 
Rum and raisin banana cake
Prep time: 35Total time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 100g raisins
- 2 tbsp dark rum
- 125g unsalted butter, softened, plus extra to grease
- 125g golden caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 125g self-raising flour, sifted
- 1 tsp baking powder
- ½ tsp fine salt
- 40g ground almonds
For the topping
- 50g unsalted butter
- 100g light brown soft sugar
- 1 tbsp dark rum
- 3 bananas
Step by step
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Put the raisins in a bowl, then pour over the rum and leave to soak for at least 1 hour (and up to 24 hours).
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Preheat the oven to 180°C, fan 160°C, gas 4. Butter a deep 20cm round cake tin and line the base with a circle of baking paper – if your tin is loose-bottomed, ensure the paper is large enough to come a few centimetres up the inside of the tin (this will stop the caramel leaking out).
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For the topping, put the butter and brown sugar in a pan and gently cook until melted and smooth, stirring regularly. Stir in the rum until combined, then remove from the heat. Pour into the base of the tin. Peel the bananas and cut in half lengthways. Arrange on top of the caramel, cut-side down.
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For the cake batter, beat the butter and sugar together in a mixing bowl for a few minutes until light and fluffy. Beat in the vanilla. Crack in the eggs, one by one, beating well after each addition and adding a spoonful of flour with each. Add the remaining flour, the baking powder, salt and ground almonds. Fold in until smooth and combined. Fold in the soaked raisins (including any rum left in the bowl), until combined. Scrape the batter on top of the bananas in the tin, levelling the top with a spatula. Bake in the oven for 35-40 minutes or until risen and a skewer inserted into the cake comes out clean.
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Leave to stand in the tin for 15 minutes, then turn out onto a board or flat serving plate. Allow to cool before serving warm or at room temperature. Store in an airtight container for up to 4 days.
