TROPICAL STORM CAKE

2 large ripe bananas

4 eggs

1 ½ cups sugar

1 cup vegetable oil

¼ cup dark rum

1 teaspoon coconut extract 3 cups all-purpose flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking

GLAZE

2 tablespoons butter 2 tablespoons rum powder

1 ½ teaspoons ground cinnamon

½ teaspoon salt 8 ounces chopped dates 1 ½ cups chopped macadamia nuts

1 cup flaked coconut 1 cup whole macadamia nuts

Preheat oven to 350F. Puree bananas.

Beat eggs in mixing bowl. Add sugar and oil and beat for 1 minute. Beat in bananas, rum and coconut extract.

Combine dry ingredients and add, beating until smooth.

Stir in dates, chopped nuts and coconut.

Grease 10-inch tube pan. Put whole macadamia nuts in bottom of pan.

Gently add batter.

Bake about an hour or until done. Cool 20 minutes and carefully remove from pan; cool completely on wire rack. Add glaze. 2 Tablsepoons sugar 1 Tablespoon honey

Heat all ingredients until dissolved. Pour over cooled cake.

If you’re are seeking recipes from The Oklahoman archives and have internet access, you can use the newsok.com search engine to find them. Simply type the name of the recipe in quotes in the Search field of the home page and hit enter. — Melba