Rum and raisin banana cake recipe
This banana upside-down cake transforms the retro ice cream flavours of rum and raisin into a sticky, comforting bake. It’s also a great way of using up any raisins leftover from festive baking
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Ingredients
- 100g raisins
- 2 tbsp dark rum
- 125g unsalted butter, softened, plus extra to grease
- 125g golden caster sugar
- 1 tsp vanilla extract
- 3 medium eggs
- 125g self-raising flour, sifted
- 1 tsp baking powder
- ½ tsp fine salt
- 40g ground almonds
- 50g unsalted butter
- 100g light brown soft sugar
- 1 tbsp dark rum
- 3 bananas
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