A friend bake rum and raisins cake and shared her recipe with me on a weekend. She told me an old friend gave her the original recipe but she change the recipe to suit her.
Since then she had been baking rum and raisins cake for her family. Unfortunately, she didn’t have any child to pass on the recipe to. She thought of me and she enjoyed all my cakes. So, lucky me I have her recipe. I told her, you know me I like to experiment, create something different that tell its me on the cake.
She told me go ahead change it to suit me. Therefore, in this cake I had replace rum with Kahlua, raisins with banana and dates. It’s does not look pretty as her cake.
To me, I cared for is the taste, flavour combination and texture that it’s soft moist from banana and ricotta cheese, flavoursome from dates cook in Kahlua, and garlic butter; taste delicious everything mouthful and in my taste buds.
With one hand holding a glass of Kahlua and the other preparing mixing and finally into the oven. Make sure you don’t go into the oven!!!!
Let’s rumba and baking shall we?
200 g dates, cut into small pieces
200 ml Kahlua
1/2 Tsp bicarb
200 g garlic herb butter, bought
125 g caster sugar
250 g plain flour
1 1/2 Tsp baking powder
1 1/4 Tsp bicarb
4 banana, soft not over ripen, cut diagonally
375 ml ricotta cheese
3-5 Tbs raw sugar, sprinkle on top
honey, squirts on top of cake
Preheat oven 170 degrees C. Grease and line 23″ round spring foam baking tray. Set aside. Sift flour with baking powder and bicarb, set aside until needed.
Cut dates, put into pot fill with Kahlua and cook on medium heat for 6 minutes until soften. Add in 1/2 Tsp bicarb; stir to mix well for 1 minute until dates soften further. Then set aside until needed.
In mixing bowl beat butter and sugar until creamy and pale. Now add egg one at a time, beat well each addition. Then add in dates infused Kahlua mixture; stir mixing well with a big metal spoon. Next add in flour mixture; stir to incorporate well.
Spoon half batter into prepared baking tray, smooth it. Arrange 2 banana in a circle around the batter, gently push in. Next spoon remaining batter, smooth top and arrange remaining banana in circle over the batter; gently push in.
Give a couple knock on bench top. Sprinkles raw sugar all over the top. Then squirt some honey on top. Bake for 45-55 minutes until skewer comes out clean. Half way about 35 minutes, cover the top with cookies tray.
Leave in close door oven, switch off oven to set for 25 minutes. Then remove to rack to cool in room temperature for 15 minutes before removing cake on to base of air tight container.
Serve with whip cream, coffee flavour ice cream or eat on it’s own with brewed strong coffee and add 1 Tsp Kahlua.
Note: Oven temperature vary. You may need less or more time. You might not need to cover cake half way through; as my oven is old I cover to prevent it from burning black.
You can garnish the cake with more honey and banana. Keeping cake in air tight container last up to 5 days.