OCTOBER

OCTOBER

December 30, 2012

Super Simple and Good Scents....Ringing in the New Year


Tradition! It's what we desire, what we hang on to, what we love! New Year's Day was always full of football games, pork and sauerkraut, freshly mashed potatoes and mother's divine oyster dressing. It's the only day out of the year.....I confess....that I embrace my Yankee heritage! No, we did not have ham, black-eyes peas and greens for the first day of the new year. However, I will be making Black-eyes peas for the love of my life....it was his tradition so it's important to keep all the good luck flowing, right? In case you have yet, to decide on dessert, perhaps this marvelous Bananas Foster Cake will tickle your fancy! Whatever your traditions are, treasure them and share them with your children. These are the best of times!


BANANAS FOSTER CAKE
1/4 cup butter or margarine
1 tablespoon dark rum
1 cup packed brown sugar
2 medium ripe bananas, sliced
1 cup chopped pecan
1 package SuperMoist yellow cake mix
3/4 cup water
1/2 cup dark rum
1/3 cup butter or margarine, melted
1 teaspoon ground cinnamon
3 eggs

Preheat oven to 350° F. Heat 1/4 cup butter and 1 tablespoon rum in a bundt pan, until butter is melted. Sprinkle brown sugar evenly over butter. Arrange bananas evenly over brown sugar sprinkle evenly with pecans.

Beat cake mix, water, 1/2 cup rum, 1/3 cup butter, the cinnamon and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour batter over pecan mixture.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Turn pan upside down onto heatproof serving plate leave pan over cake 1 minute so topping can drizzle over cake. Cool 30 minutes. Serve warm with freshly whipped cream of vanilla ice cream. Store covered in refrigerator.



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