Rum Glazed Fruit Bread Recipe

Rum Glazed Fruit Bread Recipe

Ingredients:

2-1/2 c of sugar (granulated)
2-1/2 c of mashed bananas (ripe)
3 pcs of eggs (large)
1 can of crushed pineapple (canned)
8 oz of cherries (Maraschino); drained then chopped
3/4 c of vegetable oil (or canola oil)
2-1/2 c of flour; sifted
1/2 tsp of salt
1 tsp of baking soda (Arm & Hammer)
1 c of pecans; chopped
3/4 tsp of vanilla extract

For the Glaze or Rum Sauce:
1/2 c of butter (unsalted)
1 c of sugar (granulated)
1/4 c of rum
1/4 c of water

Instructions:

Preheat the oven at 300 deg Fahrenheit. Grease and flour a Bundt pan. Combine bananas, sugar, eggs, cherries, and pineapple inside a bowl then combine mixture with vegetable oil; set aside. Combine soda, flour, and salt; add onto the mixture then add vanilla and nuts. Mix thoroughly. Pour onto the greased pan. Place inside the preheated oven and bake, about one hr & forty-five mins. Allow to cool slightly on the rack.

To make the sauce or glaze, combine butter, sugar, rum, and water inside a medium-sized saucepan. Let it boil, about 3 or 4 mins. Pour 1/2 of glaze on cake when it is still inside the hot pan. Allow to cool and turn the cake into a platter then pour the rest of glaze on top.

>> Rum Glazed Fruit Bread Recipe