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Banana Bourbon Cake
with Bourbon Crème Anglaise



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Banana Flower and Lizard, Jardin de Balata, FWI
Banana Flower and Lizard, Jardin de Balata, FWI
Walter Bibikow
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La Belle Cuisine


Banana Bourbon Cake
with Bourbon Crème Anglaise

Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins,
Workman Publishing Company, Inc.


1 1/2 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,
room temperature
2 cups sugar
3 ripe bananas
4 eggs
3/4 cup bourbon
Bourbon Crème Anglaise
(recipe follows)

 1. Preheat oven to 350 degrees F.
2. Toss the pecans and raisins with 1/2 cup of the flour and set aside.
3. Sift the remaining flour, baking powder, cinnamon, ginger and nutmeg together and set aside.
4. 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.

5. 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.

6. Bake 1 hour 15 minutes. Cool and remove from the pan.
7. Make the bourbon sauce. Cut the cake into slices and serve each slice with the bourbon sauce spooned over it.

 Bourbon Crème Anglaise
1 1/2 cups light cream
1 tablespoon brown sugar
6 egg yolks
6 tablespoons pure maple syrup
6 tablespoons bourbon

 1. Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat.
2. 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.
3. Remove to a clean bowl.  Stir in the syrup and bourbon. Cool completely. Makes about 1 1/2 cups.

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