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Thick Caramel Sauce
1 cup unsalted butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 oz) can sweetened condensed milk
2 Tablespoons heavy whipping cream
2 teaspoons vanilla
1 teaspoon salt
In a heavy saucepan, bring butter, brown sugar, corn syrup,
and sweetened condensed milk to a boil over medium heat, stirring.
Carefully stir in heavy whipping cream.
Attach a candy thermometer to your pan. Continue to stir until the caramel reaches
238 degrees F, or the soft ball stage.
Remove from heat and add vanilla and salt.
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Rum Simple Syrup
Adapted from Confetti Cakes Cookbook
½ cup water
½ cup granulated sugar
2 Tablespoons dark rum
Combine the sugar and water in a medium saucepan, stirring. Bring to a
boil over high heat. When the syrup comes to a boil, remove it
from the heat, add dark rum and allow to cool.
When cool, simple syrup can be stored in an airtight container in the
refrigerator for up to 2 weeks.
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Banana Cake
Adapted from Food.com
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Garnish
chopped walnuts or pecans
Preheat oven to 325°. Line two 8” round cake pans with parchment
paper and spray with pan spray.
In a small bowl, mix mashed banana with the lemon
juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set
aside.
In a mixer fitted with the paddle attachments, cream 3/4 cup butter and 2 1/8
cups sugar until light and fluffy.
Beat in eggs, one at a time, then add 2 tsp
vanilla.
Beat in the flour mixture alternately with the
buttermilk.
Stir in banana mixture.
Pour batter into prepared pans and bake in
preheated oven until toothpick inserted in center comes out clean.