Butter Rum Banana Cake - cooking recipe

Ingredients

Cake Ingredients
1 1/2 cups sugar
1 cup land o lakes butter, softened
4 eggs
4 medium ripe bananas, mashed
1/4 teaspoon rum extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
Sauce Ingredients
3/4 cup firmly packed brown sugar
1/3 cup light corn syrup
3 tablespoons water
5 tablespoons land o lakes butter
1/4 cup sweetened condensed milk
1/4 teaspoon rum extract
Topping Ingredients
1 cup land o lakes heavy whipping cream
2 tablespoons powdered sugar
1/2 cup honey-roasted cashews, if desired

Preparation

Heat oven to 350\u00b0F Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Reduce speed to low; add bananas and 1/4 teaspoon rum extract. Beat until well mixed. Add all remaining cake ingredients. Continue beating, scraping bowl often, just until mixed.
Pour into greased 13x9-inch baking pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool, uncovered, at least one hour.
Meanwhile, combine brown sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved (3 to 4 minutes). Add 5 tablespoons butter; continue cooking until butter is melted (1 to 2 minutes). Remove from heat; stir in condensed milk and 1/4 teaspoon rum extract. Cool 15 minutes.
Beat whipping cream in small bowl at high speed until soft peaks form. Continue beating, gradually adding powdered sugar, until stiff peaks form.
To serve, place individual cake servings onto dessert plates. Drizzle with about 1 tablespoon sauce. Dollop with whipped cream; sprinkle with cashews, if desired. Drizzle with additional sauce. Store refrigerated.