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June 2019

Christmas Cake Recipes

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Banana Butterfinger Cake Recipe

Banana Butterfinger Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Banana Butterfinger Cake recipe  PDF


2 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1/16 c (1 stick) unsalted butter,
Room temperature 1 1/2 c Sugar
3 lg Eggs
1 tb Dark rum
1 ts Vanilla e tract
3/4 c Sour cream
1 ts Baking soda
2 c Mashed ripe bananas (about
5)
1 1/2 c Chopped Butterfinger bars
(about 6 oz.) GLAZE 2/3 c Whipping cream
7 tb Unsalted butter, cut into
Large pieces 1 tb Light corn syrup
14 oz Semisweet chocolate, chopped
2 ts Dark rum
1 ts Vanilla e tract
1 3/4 c Chopped Butterfinger bars
(about 7 1/2 oz) FOR CAKE: Position rack in top third of oven preheat to 350 degree F. Butter two 9 inch diameter cake pans with 1 1/2 inch high sides. Line bottoms with wa ed paper rounds. Butter and flour paper. Sift flour, baking powder and salt into medium bowl. Using electric mi er, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla e tract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mi ture and stir until well blended. Add dry ingredients to butter mi ture alternately with banana mi ture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars. Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wa ed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring unti butter melts. Remove from heat add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes. Transfer 1 cake layer to platter. Slide wa ed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.) SOURCE: BON APPETIT, June '93

Banana Butterfinger Cake recipe and other christmas cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
888 people have voted
Last Reviewed on 2019-06-26



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