In this recipe I’ve used a store-bought banana pie filling (one of my top ten food finds for 2010) but any flavor of store bought pie or pastry filling works equally well (cherry pie filling is another one of my favorites for this).
This dense, sturdy, one-bowl cake is no-fail and does double duty as base for strawberry shortcake when fresh berries are in season in the spring. I’ve taken the basic recipe a step further to give it a holiday flare by soaking the top with rum while the cake is still hot from the oven, but this is optional. The cake is still very nice without the rum and can be omitted if a non-alcoholic cake is desired. If you’re looking for a good yellow cake that stands up well to soaking with a flavored syrup or alcohol, this one is perfect.
There’s no baking powder or soda in this recipe, it hasn’t been omitted in error.
Banana Rum Cake
1½ sticks (12 tablespoons) room temperature butter
1 cup all purpose flour
½ tsp salt
¾ cup granulated sugar (plain or vanilla)
1 cup banana pie filling (or any other pie filling or favorite jam)
½ cup rum (optional but very good)
Preheat oven to 350°. Grease & flour a 9 inch springform pan.
In a mxing bowl, beat the butter, sugar and salt together until light and fluffy (about 5 minutes).
Add the eggs one at a time and beat well.
Add the flour and with a spatula, mix just until the flour is incorporated. Don’t over mix.
Spoon batter into the prepared pan and drop spoonfuls of the pie filling randomly over the top of the batter, do not mix in.
Bake at 350° for 40 minutes or until golden brown and a toothpick inserted into the batter comes out clean.