THIS FLAMING NEW ORLEANS DESSERT was all the rage in the 1950s. Bananas were new to the American palate, so flaming, booze-drenched bananas served over ice cream were exotic and decadent. Turn off the lights, soften the jazz and ignite this flambe cake. It will be a sectacularly memorable performance.
Source: Booze Cakes by Krystina Castella and Terry Lee Stone
1. Preheat oven to 350 F. Grease two cupcake pans.
2. In a saucepan, bring ginger and 1/2 cup water to a boil. Remove from heat and let steep 15 minutes; discard ginger. Stir mashed bananas and cognac into the ginger water.
3. In a mixing bowl, beat butter, molasses, and brown sugar until creamy. Beat in egg. In a separate bowl, sift together flour, baking powder; baking soda, salt, ginger, cinnamon, and nutmeg. Beat the flour and banana-ginger-cognac mixtures into the butter mixture in three alternating additions. Pour into pans and bake 20 to 25 minutes or until golden brown.
4. FOR THE SAUCE: In a saucepan over medium heat, combine brown sugar, butter, and corn syrup. Stir until contents reach a low simmer. Remove from heat and stir in Cognac and creme de banana.
5. Heat a flambe pan in a warm oven (275 F) 10 to 15 minutes. Remove and place on a hotplate in the center of the table. Arrange sliced bananas around the perimeter of pan and add a few spoonfuls of sauce. Stack the cupcakes in the center. Top with ice cream and remaining sauce and ignite. Be prepared for "oohs!" and "aahs!" but don't get distraccted. You don't want to torch yourself, your guests, or your home.
Banana Nut Gingerbread Flambe: For the Cake: Add 1 cup nuts to the batter. For the Sauce: Mix in 1/3 cup nuts along with Cognac and creme de banana.
Cranberry Banana Gingerbread Flambe: For the Cake: Add 1 cup whole cranberries to the batter. For the Sauce: Replace the creme de banana with cranberry liqueur.
A flaming cake is a tasty, caramelized treat. When lit, alcohol vapor burns with a cool blue flame, lessening the liquor's alcohol content but leaving its rich, sugary flavors. The secret to flambe is that both the liquor and the cake must be warm. Brandy, cognac , rum, Grand Marnier, Cointreau, and Chambord are all excellent for flaming. Eighty-proof liquors are best. A word of warning: Those above 120-proof are highly flammable and dangerous. The alcohol content of wine, beer, and Champagne is typically too low to ignite.
- Do not ignite over an open flame; use a hotplate instead
- Use long fireplace matches or propane barbecue lighter
- Tie up long hair, roll up sleeves, and stand back
- Wear a flameproof oven mitt
- Use a special metal flambe or deep-dish pan
- Keep a pan lid nearby to extinguish out-of-control flames
- Do not pour alcohol over flames
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (227g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 214 (32%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 61.7mg||19 %|
|Sodium 423.7mg||15 %|
|Potassium 565.4mg||15 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 105.9g|
|Protein 4.2g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 671
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