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Old 12-20-2005, 05:58 AM   #1
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luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,856
Visions Of Sugarplums Cake

1 c. whole almonds or pecan halves
3 extra lg. bananas
4 eggs at room temp.
1 1/2 c. sugar
1 c. vegetable oil
1/4 c. dark rum
1 tsp. coconut extract
3 c. all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1 can pineapple tidbits or sm. chunks
1 (9 oz.) pkg. pitted dates, chopped
1 1/2 c. coarsely chopped almonds or
1 c. flaked sweetened coconut
4 tbsp. butter
4 tbsp. rum
4 tbsp. sugar
2 tbsp. honey
To make cake: Preheat oven to 350 degrees. Grease a 10 inch tube pan. Arrange whole nuts evenly on bottom. In a blender, puree bananas (1 1/2 cups). In large bowl of electric mixer, beat eggs well. Add sugar and oil. Beat for 1 minute. Mix in pureed bananas, rum and extract. In another bowl combine flour, baking soda, baking powder, cinnamon and salt; stir until evenly mixed. Add to egg mixture. Beat until batter is smooth, stir in remaining cake ingredients. Pour batter into prepared tube pan. Bake in preheated oven for 60-65 minutes or until done. Set pan on wire rack to cool for 20 minutes. Loosen cake from sides with a spatula; invert cake onto rack to cool completely. In saucepan, combine all ingredients for glaze except rum. Heat until sugar dissolves and glaze is smooth. Remove from heat and add rum. Slice off bottom of cake to level and spoon glaze over cake until cake absorbs as much as possible. This cake is very rich, but delicious. I have some toy tube pans and make some for the neighbors every Christmas. They look forward to it. The family wouldn't think it was Christmas without this cake.

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