WCW- Banana, Rum and Raisin Bundt Cake

Those overripe bananas strike again- this time I have mashed them into a rum and raisin bundt cake that is quick and easy for entertaining.



Banana, Rum and Raisin Bundt Cake
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
½ cup butter, melted
2 large eggs
½ cup sour cream
1/4 cup milk
1 ½ teaspoon rum extract
3 very ripe bananas, mashed

Filling

½ cup packed brown sugar

1/3 cup all purpose flour

2 teaspoons ground cinnamon

½ cup butter

½ cup raisins

Preheat oven to 180 degrees C.  Grease and flour a bundt pan and set aside.

In a small bowl combine the filling ingredients until they form a paste and set aside.

In a large bowl sift in the the flour, baking powder, baking soda and salt.  Add the brown sugar, butter, eggs, sour cream, milk, rum extract and bananas, mixing until just combined.

Spread half of the batter in the prepared pan.  Spread the filling mixture across the cake batter.  Carefully pour over the remaining batter.  Bake for 55 minutes.

Cut and serve warm. This will keep in an airtight container for a week but is best eaten on the day you make it.