Banana Bourbon Cake with Bourbon Creme Anglaise

Banana Bourbon Cake with Bourbon Creme Anglaise (link)



1 1⁄2 cup pecans (coarsely chopped)

1 1⁄2 cup golden raisins

3 cup all-purpose flour

3 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1⁄2 teaspoon ground nutmeg

1 cup unsalted butter (room temperature)

2 cup sugar

3 ripe bananas

4 eggs

3⁄4 cup bourbon

bourbon creme anglaise



Heat oven to 350F.



Toss the pecans and raisins with 1/2 cup of the flour and set aside.



Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside.



Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition.



Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10-inch tube pan.



Make the Bourbon Creme Anglaise sauce .



Cut the cake into slices and serve each slice with bourbon sauce spooned over it.