Banana Rum Cake - cooking recipe

Ingredients

Cake
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 3/4 cups brown sugar, packed
3/4 cup butter, softened
2 eggs
1 cup mashed ripe banana
2/3 cup milk
1 tablespoon dark rum
Glaze
3/4 cup confectioners' sugar, sifted
2 tablespoons dark rum
1 tablespoon butter, melted

Preparation

Preheat the oven to 375F; spray a 10-inch tube or bundt pan with cooking spray.
To make the cake:
Sift together the flour, baking powder, baking soda and cinnamon; set aside.
Beat the brown sugar and butter in a large bowl with an electric mixer until fluffy.
Add the eggs and beat well.
Combine the bananas, milk and rum in a small bowl.
Add the flour mixture alternately with the banana mixture to the batter, beating at medium speed after each addition.
Pour into prepared pan, spreading evenly.
Bake for 1 hour or until wooden pick inserted in center of the cake comes out clean.
Cool in the pan for 15 minutes.
Remove from the pan to a wire rack; cool completely.
To make the glaze:
Combine the confectioner's sugar, rum and butter in a small bowl, mixing until smooth.
Drizzle over the top of the cake.