• 1 1/2 cup chopped pecans
  • 1 1/2 cup golden raisins
  • 3 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 lb (2 sticks) butter, softened
  • 2 cup sugar
  • 3 bananas
  • 4 eggs
  • 3/4 cup bourbon
  • 1 1/2 cup heavy cream
  • 1 tablespoon light brown sugar
  • 6 egg yolks
  • 6 tablespoon maple syrup
  • 6 tablespoon bourbon


Makes 12 servings

For the cake:

Preheat the oven to 350 degrees.

Toss the pecans and raisins in 1/2 cup of the flour and set aside.

Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together in a bowl and set aside.
Beat the butter and sugar with an electric mixer until light and fluffy. Mash the bananas and beat into the butter mixture.

Add the eggs, one at a time, beating well after each addition.

Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture.

Pour the batter into an un-greased 10 inch tube pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes.
Cool and remove from the pan.

Cut the cake into slices and serve each slice with the creme Anglaise.

For the Creme Anglaise:
Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture, then whisk the egg yolks back into the cream mixture.

Cook over low heat, stirring constantly, until it thickens. Be careful not to let the mixture boil.

Transfer to a clean bowl. Stir in the syrup and bourbon. Cool completely.

Store in an airtight container in the refrigerator if not using immediately.