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Banana Rum Cake with Spiced Walnuts and White Chocolate Ganache

November 12, 2018

Seasonal baking is now in full swing and we're so excited to share some of our Panhandle family classics. This banana rum cake is loaded with toasted walnuts and drenched in a browned butter rum syrup with just a hint of spice. After it is cooled, it is drizzled with a creamy rich white chocolate ganache. The crown of spiced toasted walnuts is just the right addition to this finished dessert and it will be the talk of the holidays!

 

Banana Rum Bundt  Cake

2/3 cup melted butter

4 bananas, mashed

2 tsp rum extract

1 1/3 cup sugar

4 eggs

2 tsp vanilla

4 cups Panhandle Milling Kamut®Khorasan Wheat All Purpose Flour

1 cup almond flour

2 tsp salt

2 tsp baking powder

1 tsp ground cardamom

2 cups walnuts, chopped fine

 

Brown Sugar Glaze

1 cup brown sugar

¼ cup water

1 tsp rum flavor

 

Spiced White Chocolate Ganache

12 oz white chocolate

4 oz heavy cream

½ tsp pumpkin pie spice

 

Spiced Walnuts

1 cup whole walnuts, toasted

¼ cup white chocolate, melted

¼ tsp cinnamon

¼ tsp pumpkin pie spice

Pinch of cayenne pepper

 

Decorative sugar

 

Directions:  Grease a 9-inch Bundt pan and set aside.  In a stand mixer combine the melted butter, bananas, rum, sugar, eggs and vanilla on medium speed for 3 minutes.  Add the Panhandle Milling Kamut®Khorasan Wheat All Purpose Flour, almond flour, salt, baking powder and cardamom. Mix on low for 1 minutes. Increase speed to medium and mix 3 minutes, scraping sides well after 2 minutes. Fold in two cups chopped walnuts.  Preheat oven to 350°F and bake 55-60 minutes until internal temperature of 190°F. Remove from oven and allow to cool 5 minutes. While cooling, make the brown sugar glaze.

 

 

Brown sugar glaze:

Combine the brown sugar, water and rum flavor in a small saucepan over medium heat and bring to a boil. Cook 2-3 minutes until sugar dissolves. Pour the brown sugar glaze over the Bundt cake in the pan. Cool 10 minutes more. Invert pan onto serving tray.

Slide pieces of parchment under the edges of the cake on the serving tray.

White Chocolate Ganache:

Place the chopped white chocolate in a metal bowl with the pie spice. Bring the heavy cream to a boil. Pour over the chocolate and whisk until the chocolate melts. Allow to cool until desired thickness. Drizzle ganache over the top of the cake and remove the parchment from the under the cake, allowing for a clean serving tray.