1/4 tsp. (1 mL) baking soda
2/3 cup (150 mL) amber rum
2/3 cup (150 mL) water
1 cup (250 mL) mashed ripe bananas (2-3 medium)
1/3 cup (75 mL) finely chopped pecans
Preheat oven to 350 F (180 C). Grease and flour two 9-inch (2-L) cake pans. Combine all ingredients in large bowl. Blend well and then beat at medium mixer speed 2-4 minutes. Turn into prepared pans. Bake 25-30 minutes or until cake tests done. Cool completely and frost.
Rum Frosting1/3 cup (75 mL) butter (softened)
3 cups (750 mL) icing sugar
2 tsp. (10 mL) vanilla
2 Tbsp. (25 mL) amber rum
Combine butter with icing sugar. Blend thoroughly. Stir in vanilla and rum and beat until smooth. Frost cake. Submitted by Elaine Bryenton, Brackley.