Rum Glazed Banana Cake

mMm. This is not a cake for kiddies or those with an alcohol issue. The glaze gives it a very strong rum taste but it's sooooo good.

Rum Glazed Banana Cake
from Cooking Light: Annual Recipes 1998

1 3/4 cup packed brown sugar
2/3 cup stick margarine, softened (I used unsalted butter)
3/4 cup egg substitute
1 cup mashed ripe bananas (I used 3 medium size bananas)
1/2 cup vanilla low fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
vegetable cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract plus 2 tablespoons skim milk (I used dark rum)
1 tablespoon stick margarine, melted

1. Preheat oven to 375 degrees. Beat brown sugar and 2/3 cup margarine at medium speed of an electric mixer until light and fluffy. Add egg substitute, beating until well blended.

2. Combine banana and next 3 ingredients in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture.

3. Pour batter into a 10 inch tube pan coated with cooking spray. Bake at 375 for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove cake from pan. Let cool completely on a wire rack. combine powdered sugar, rum, and metled margarine; stir mixture until smooth. Drizzle over cake.

Yield: 16 servings.

Calories: 285, Fat: 8.7g, Protein: 3.6g, Carb: 47.5g, Fiber: 0.9g, Chol: 0mg, Sodium: 180mg

This is the 2nd recipe I am including in my challenge to make at least 1 recipe from each of my cookbooks in 2009!