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Banana Flower and Lizard, Jardin de Balata, FWI
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La Belle Cuisine
with Bourbon Crème Anglaise
Silver Palate Good Times Cookbook
Julee Rosso, Sarah Leah Chase, Sheila Lukins,
Workman Publishing Company, Inc.
cups coarsely chopped pecans
1 1/2 cups golden raisins
3 cups unbleached all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter,
2 cups sugar
3 ripe bananas
3/4 cup bourbon
Bourbon Crème Anglaise
Preheat oven to 350 degrees F.
Toss the pecans and raisins with 1/2 cup of the flour and set aside.
Sift the remaining flour, 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 dry ingredients. Fold
in the pecan mixture. Pour
the batter into an ungreased 10-inch tube pan.
Bake 1 hour 15 minutes. Cool
and remove from the pan.
Make the bourbon sauce. Cut
the cake into slices and serve each slice with the bourbon sauce spooned
1 1/2 cups light cream
1 tablespoon brown sugar
6 egg yolks
6 tablespoons pure maple syrup
6 tablespoons bourbon
Heat the cream and sugar in a small saucepan just until the sugar
dissolves. Remove from the
Whisk the egg yolks together in a small 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. Makes about 1 1/2 cups.
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