From mounds of warm, butter rich scones waiting to be
adorned with jam and gold encrusted clotted cream at the end of a long summer’s
day pottering in the garden, to towering sponge stacked masterpieces, dripping
in chocolate ganache and crowned with a ruby red smattering of fragrant summer
berries at the centre of a decadent afternoon tea; Summer cakes are simply the
best.
 |
| Delicious Raspberry stuffed Vanilla bean Victoria Sponge |
From the rich, spiced gingerbreads and sticky toffees that weld themselves welcomingly to your ribs throughout those bitter winter months, the dawn
of longer days and the sudden bounty of delicious, sun drenched produce means
that baking in the summer is the stuff dreams are made of. Whether you plump
for gooseberry studded cupcakes with creamy elderflower buttercream, brownies
smattered with sharp, jammy raspberries or keep it simple with a Victoria
sponge sandwiched with fresh strawberries and decorated with adorable edible flowers (have a google to be doubly sure you don't eat poison ivy...violas and
pansies are my fleurs de jour); what better way than cake to use those glorious
fruits that summer brings.
 |
| Mini Marzipan and Nectarine Bakewells |
So, for no reason other than because cake is the sweetest,
most luxurious and greatly appreciated platform for the best of the season’s ingredients;
now is the time to get baking. From crushing those jewel hued raspberries into
cheesecake swirled brownies, or perching a perfect, glistening strawberry a top
a cloud of meringue and cream; get creative with anything you can get your
hands on, you won’t regret it.
On this occasion, I fancied a totally tropical change from your standard strawberry adorned summer delight; this delicious, almost weather changing banana, coconut and rum loaf was the answer- to be honest, so full of sunshine was the flavour, I'm surprised I didn't get a tan just from the first bite.
Crammed with
coconut, dates, pecans and a good slug of dark rum, this is the very best way
to use up those sun-browned bananas that lurk in the fruit bowl, long forgotten
in the shadow of all those glorious summer fruits. After all, summer simply
isn’t summer without a good slug of rum- Just remember to save a drop or two for a well earned mojito to reward all your hard work (read "hard work") slogging over a mixing bowl...
Boozy Banana and
coconut loaf with a dark rum drizzle
120g butter, softened
150g light brown soft sugar
2 large eggs, beaten
3 large ripe bananas, mashed
230g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120ml dark rum
150g light brown soft sugar
2 large eggs, beaten
3 large ripe bananas, mashed
230g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120ml dark rum
1 tsp vanilla extract
75g dates, chopped
50g pecans, chopped
50g dessicated coconut
A small handful of banana chips
To decorate
100g Icing sugar
A few
tablespoons dark rum
Preheat the oven to 180oc.
Grease and line a large loaf tin
In a large bowl, cream together
the butter and sugar using an electric whisk, until light and fluffy. Beat in
the eggs a little at a time, mixing well between additions.
Beat in the vanilla extract and
mashed bananas until fully incorporated.
Mix in the flour, bicarbonate of
soda, baking powder, coconut and salt, being careful not to overmix. Stir in
the rum, pecans and chopped dates.
Spoon into the greased tin and
scatter the banana chips over the top
Bake for around an hour, or
until a skewer inserted into the centre comes out clean. Leave to cool
Meanwhile, mix the icing sugar
with a few tablespoons of rum, until you have a drizzleable icing. When the
cake is completely cooled, drizzle over the icing and a sprinkling of coconut
if desired.
Serve al fresco, maybe with that mojito on the side...
