secret recipe club: roasted banana rum cake

my good friend erica has been requesting a rum cake for the last few months. for one reason or another, i simply haven't gotten to it. on a seemingly unrelated note, last month, after seeing a number of secret recipe club postings on other blogs, i decided to join. i started clicking through shelby's recipes on the life & loves of grumpy's honeybunch one saturday night and stopped dead when i found this banana rum cake. perfect!

i tweaked it ever so slightly by roasting the bananas in the oven before adding them to the cake. and just as shelby recommended, i cut back on the glaze to a bit less than half. and i thinned it out a bit with water to make it nice and runny.

what's the secret recipe club? it's a much better version of secret santa. each month participating bloggers are assigned another participating blogger to make a recipe from. you pick the recipe, adapt it as you wish, make it, and then post about it on the same day. click to find out more information or join.

check out the other recipes from grumpy's honeybunch i can't wait to try:

haley's blackberry polenta muffins
decked out sloppy joes
bananas foster snacking cake
maple scones with maple glaze
vanilla cake donuts
cappuccino biscotti
 
roasted banana rum cake
adapted from allrecipes.com, via the life & loves of grumpy's honeybunch
2 hours, serves 12

for the cake:
3 bananas
1 (18.25 ounce) package white cake mix
1/4 teaspoon baking soda
2/3 cup dark rum
2/3 cup water

2 eggs

for the glaze:

2 tablespoons butter, room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon dark rum

1. preheat your oven to 400F and line a sheet pan with aluminum foil. peel the bananas and cut them into one inch thick slices. spread the slices around evenly on the pan. bake about 20 minutes, or until brown. let cool. lower the oven to 350F and grease a bundt pan.
2. place the bananas in a large bowl and mash them with a fork. add the cake mix, baking soda, rum, water, and eggs and mix until smooth. pour into the bundt pan and bake for about 45 minutes, or until a toothpick comes out clean. let cool in the pan about 10 minutes before turning out to a cooling rack to cool completely.
3. to make the glaze, whisk the butter, sugar, vanilla, and rum together into a thick paste. add water, a few drops at a time, until the glaze is thin. once the cake is cool, drizzle with the glaze.