BANANA BOURBON CAKE WITH BOURBON CREME ANGLAISE

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Banana Bourbon Cake With Bourbon Creme Anglaise image

Make and share this Banana Bourbon Cake With Bourbon Creme Anglaise recipe from Food.com.

Provided by P48422

Categories     Dessert

Time 1h45m

Yield 1 10inch bundt cake, 10 serving(s)

Number Of Ingredients 16

1 1/2 cups pecans, toasted and coarsely chopped
1 cup chopped bittersweet chocolate
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 lb unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large ripe bananas (pureed in a food processor or blender)
4 large eggs
3/4 cup Bourbon
1 1/2 cups light cream
1 tablespoon dark brown sugar
6 egg yolks
3 ounces Bourbon

Steps:

  • Preheat the oven to 350°F.
  • Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
  • Make sure all the ingredients are room temperature, including the eggs.
  • Toss the pecans with 1/4 cup of the flour and set aside.
  • Sift together the remaining dry ingredients and set aside.
  • Cream the butter and sugar together until very light and fluffy.
  • Add the bananas and mix until incorporated.
  • Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
  • On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
  • Gently fold in the pecans and the chocolate.
  • Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
  • Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
  • For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
  • Remove from the heat.
  • Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
  • Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
  • As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
  • Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
  • DO NOT BOIL.
  • Keep the heat low or you'll have scrambled eggs.
  • Pour the mixture through a fine mesh sieve, then add the bourbon.
  • Cool completely and serve with the cake.

Nutrition Facts : Calories 775.3, Fat 42.1, SaturatedFat 18.6, Cholesterol 270.4, Sodium 160.3, Carbohydrate 74, Fiber 3.8, Sugar 37.4, Protein 11

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