Here’s the recipe for the Banana-Rumma Cake as promised.

BANANA-RUMMA CAKE

This makes a large baking dish sized cake, which is great for sharing or as a cut-and-come-again cake for a family. However, the recipe could be halved and baked in a 20cm round tin in a moderate oven for approximately 35 minutes.

It can be served as a morning or afternoon tea treat, or as a dessert.

It is delicious cut into generous slices or squares and topped with whipped cream, mascarpone or, when warm, with custard and/or ice cream.

INGREDIENTS

4 cups plain flour
1½ level teaspoons bicarbonate of soda
3 level teaspoons baking powder
120g salted butter, softened
2 cups sugar
Finley grated rind 1 lemon
Finely grated rind 1 orange
4 eggs, lightly whisked
½ cup plain or vanilla yoghurt
1 teaspoon vanilla essence or extract
Two thirds cup rum
3 cups mashed bananas (approximately 8 bananas)

METHOD

Grease a baking dish approximately 22cm x 30cm (x 6cm deep) and line base with baking paper, grease again.

Heat oven to 160 degrees (fan forced).

Sift together the flour, bicarbonate of soda and baking powder and set aside.

In a large bowl, whisk together the butter, sugar, lemon and orange rinds until light and creamy, them gradually add the whisked eggs.

Mix the yoghurt, essence and rum together, and then add alternately with the dry ingredients to the butter/egg mixture.

Fold in the mashed banana until well combined.

Transfer to the prepared tin and bake for approximately 55 to 60 minutes until a metal skewer inserted into the centre comes out clean.

Leave to stand in the tin for 5 minutes before turning out onto a wire rack to cool (inverting to right way up).