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Banana Bundt Cake with Chocolate Glaze
When I saw this post for Banana Bundt Cake with Chocolate Bourbon Glaze on Vintage Kitchen Notes I had ripe bananas in my fruit bowl, so I decided to make it. I modified Paula's recipe slightly, substituting Licor 43 for the Bourbon she used, and following her recommendation to poke holes in the cake with a skewer and brush it with Licor 43 before glazing it with chocolate. I also used 2 Tablespoons of Licor 43 in place of the Vanilla Extract in the cake batter.
If you've never tried Licor 43, I highly recommend it - i's a Spanish liqueur that has a predominant flavor of vanilla with subtle tones of citrus. It tastes wonderful over crushed ice and I'm looking forward to seeing how else I can use it.
This cake is nice and light. Although the chocolate glaze adds an intense layer of flavor, I think the cake would be great even without it. The banana flavor really shines through.
Enjoy!
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What a beautiful cake!
ReplyDeleteI love the shape of your bundt pan, Susan!! The cake looks perfectly light and I love your sunfower arrangement!
ReplyDeleteI love your bundt pan!
ReplyDeleteSusan, Gorgeous cake! So decadent and delicious looking! I’ll have to give this one a try! I am so curious about Licor 43 that I called my liquor store, and they have it on sale this week!! How lucky am I?
ReplyDeleteIt turned out fantastic, with that special mold! I´m glad you liked it too! Can´t wait to get my hands on a bottle of Licor 43!
ReplyDeleteI pinned both your and Paula's bundt cakes. This sounds delicious. I think I'll make this during the month with the Licor 43 but without the chocolate glaze Since you remarked that would be fine and still flavorful. Your vase of flowers is lovely.
ReplyDeleteYou just can't have enough banana recipes. The cake looks wonderful!!!
ReplyDelete