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Ingredientes
- 1 1/2 c. Coarsely minced pecans
- 1 1/2 c. Golden brown raisins
- 3 c. Unbleached flour
- 3 tsp Baking pwdr
- 1 tsp Grnd cinnamon
- 1 tsp Grnd ginger
- 1/2 tsp Nutmeg
- 1 c. Unsalted butter, room temp
- 2 c. Sugar
- 3 x Ripe bananas
- 4 x Large eggs
- 3/4 c. Bourbon
- 1 1/2 c. Light cream
- 1 Tbsp. Brown sugar
- 6 x Egg yolks
- 6 Tbsp. Pure maple syrup
- 6 Tbsp. Bourbon
Direcciones
- 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 pwdr, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl till light and fluffy. Mash the bananas and beat into the butter mix. Add in the Large eggs, one at a time, beating well after each addition. Mix in the sifted flour mix and bourbon alternately, beginning and ending with the dry ingredients. Mix in the pecan mix.
- Pour the batter into an ungreased 10" tube pan. Bake 1 hour and 15 min.
- Cold 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 till the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mix; then whisk the egg yolks back into the cream mix. Cook over low heat, stirring constantly, just till thickened. Be careful not to let the mix boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cold completely.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 12 servings | |
| Calories 675 | |
| Calories from Fat 250 | 37% |
| Total Fat 28.65g | 36% |
| Saturated Fat 14.56g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 357mg | 15% |
| Potassium 374mg | 11% |
| Total Carbs 88.26g | 24% |
| Dietary Fiber 3.0g | 10% |
| Sugars 55.44g | 37% |
| Protein 7.86g | 13% |
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