We have had a lot of birthday’s lately at work, mine being one of them! Today we celebrated my supervisor’s birthday and I decided to bring her a banana bundt cake. Normally I love to make a rum frosting drizzle. I think rum goes so well with bananas! However, today I decided that I would make a caramel frosting instead. After all, bananas and caramel go really well together too!
The cake I made was Dori Greenspan’s Banana Bundt Cake. The frosting is one I found on allrecipes.com and changed up just a little. I wanted to make sure I had plenty of yummy frosting drizzle on this cake! When I came home from work, I had an empty cake carrier. It had gone over very well!
Because this is what I call a cooked frosting, it can harden on you quickly. It is best to pour this over the cake while it is still hot. If you look at photos, you can see a ridge – that is from the frosting starting to cool already as I was pouring. This frosting hardens right up just like a fudge, so if you like the consistency of fudge and cake, you will love this frosting!
Original recipe found on allrecipes.com – my number 1 go to place when searching for recipes!
- 3 tablespoons butter
- 6 tablespoons half and half
- 1 cup dark brown sugar
- 1-1/2 cup confectioners sugar
- In a heavy bottomed saucepan, over medium heat, melt the butter. Add brown sugar and half and half and bring to a boil. Cook at the boiling point for 1 minute. Remove from heat and stir in vanilla and confectioner’s sugar. If frosting is too loose, add more confectioner’s sugar. If it hardens too quickly, you can add more half and half. Pour quickly over bundt cake. Store in an airtight container.
Caramel Frosting – PIN IT!