Banana Bourbon Cake with Bourbon Creme Anglaise

The Silver Palate Good Times Cook Book, 1985

2 hours — 12 Servings

Ingredients

1 1⁄2	cup	pecans (coarsely chopped)
1 1⁄2	cup	golden raisins
3	cup	all-purpose flour
3	teaspoon	baking powder
1	teaspoon	ground cinnamon
1	teaspoon	ground ginger
1⁄2	teaspoon	ground nutmeg
1	cup	unsalted butter (room temperature)
2	cup	sugar
3		ripe bananas
4		eggs
3⁄4	cup	bourbon
		bourbon creme anglaise [1]

Instructions

Heat oven to 350F.

Toss the pecans and raisins with 1/2 cup of the flour and set aside.

Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.

Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition.

Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10-inch tube pan.

Make the Bourbon Creme Anglaise [2] sauce.

Cut the cake into slices and serve each slice with bourbon sauce spooned over it.