Banana Nut Bundt Cake
Yields 12
The Banana Nut Bundt Cake is truly a classic. Adding one of the most popular dessert flavors to a bundt cake recipe is a marriage made in heaven. Enjoy!
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
  1. ½ cup seedless raisins, coarsely chopped
  2. 2 tablespoons rum
  3. 3 cups all-purpose flour
  4. 2 cups light brown sugar, packed
  5. 1 teaspoon baking soda
  6. ½ teaspoon ground cinnamon
  7. ¼ teaspoon ground nutmeg
  8. 3 large eggs
  9. 1 cup corn oil
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon almond extract
  12. 2 cups ripe bananas, coarsely mashed
  13. 1 can (8 ounces) crushed pineapple (include syrup)
  14. ½ cup walnuts, lightly toasted and chopped
  15. ½ cup almonds, lightly toasted and chopped
  1. Preheat oven to 350°F. Brush a 10- to 12-cup Bundt pan with softened butter. Set aside.
  2. Soak raisins in rum for at least 20 minutes.
  3. Combine together flour, sugar, baking soda, cinnamon and nutmeg. Sift together. Set aside.
  4. Beat eggs until pale and frothy. Beat in corn oil, vanilla and almond extracts. Gradually beat in sifted flour mixture until just combined. Fold in pineapple with syrup and soaked raisins with rum.
  5. Combine together walnuts and almonds. Sprinkle about 2 to 3 tablespoons on the bottom and sides of Bundt pan. Fold remaining nuts into batter.
  6. Carefully spoon batter into prepared pan. Bake for 65 to 75 minutes or until tester inserted in center of cake comes out clean.
  7. Allow cake to cool in pan for 8 to 10 minutes. Turn out onto wire rack and allow to cool completely. Chill, if desired. Cut into wedges before serving.
  1. After turning cake out onto wire rack, dust with confectioners’ sugar for a simple topping. Or, if desired, brush top and sides of cake with freshly-brewed espresso mixed with a little rum. Allow cake to absorb espresso mixture before refrigerating.
  2. Serve with fresh fruit slices or berries, if desired.
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