~Sent in by: Bev, FL
1/2 cup butter or margarine -- softened
1-1/2 cups sugar
2 large eggs
2 cups mashed bananas
1/4 cup light rum
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine -- melted
Beat 1/2 cup butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating after
each addition. Stir in mashed bananas, rum, and vanilla. Combine 1 1/2 cups
flour and next 4 ingredients; add to butter mixture, mixing until blended.
Pour into a greased and floured 10-inch tube pan; set aside.
Combine 1/2 cup flour and remaining ingredients; sprinkle over batter. Bake
at 350 degrees F. for 55 minutes or until a wooden pick inserted in center
of cake comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool
completely on wire rack. Yield: about 10 servings.
This is a very dense, rich cake with a wonderful flavor. It's better the
second day.
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