Doctoring the doctor: swapping apricots and bananas

Summer is naturally a more relaxing time of the year, so it’s perfect for mixing and matching cakes and frostings. That’s how the strawberry cake recipe I shared in this month’s newsletter was born, and it is also how one reader turned an apricot cake into a moist banana cake scented with rum.

Reader Ana Lucas of Portland, OR, writes that recently she had a bunch of ripe bananas on hand and a need for dessert to serve to family in town. So she looked over my Apricot Cake with Lemon Cream Cheese Filling from the

“I started thinking…how about a banana cake with rum cream cheese filling? I substituted a heaping cup of mashed bananas for the apricot nectar in the cake. I also added a bit of cinnamon (1/2 teaspoon). For the filling, I left out the lemon zest and coconut and substituted 2 tablespoons Myer’s dark rum and 2 tablespoons milk in place of the apricot nectar.” The result, said Ana, was “wonderfully moist banana cake with a rich rum cheesecake filling. My family loved it!”

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