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TROPICAL STORM CAKE
Serves 16

2 large bananas, extra ripe
4 eggs, room temperature
1 1/2 cups sugar
1 cup vegetable oil
1/4 cup dark rum
1 teaspoon coconut extract
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
8 ounces pitted dates, chopped
1 1/2 cups almonds, coarsely chopped and toasted
1 cup flaked coconut
1 cup whole almonds, blanched and toasted
2 tablespoons butter
2 tablespoons rum
2 tablespoons sugar
1 tablespoon honey

Preheat oven to 350. Puree bananas in blender (1 1/4 cups). In
large mixing bowl, beat eggs. Add sugar and oil; beat 1 minute.
Beat in pureed bananas, rum and coconut extract.

In medium bowl, combine flour, baking soda, baking powder, cinnamon
and salt. Beat into banana mixture until smooth. Stir in dates,
chopped almonds and coconut. Sprinkle whole nuts in bottom of
greased 10" tube pan. Pour in batter. Bake in preheated oven
60-65 minutes or until wooden pick inserted in center comes out
clean. Cool on wire rack 20 minutes. With spatula, gently loosen
cake from sides of pan; turn out onto wire rack. Cool completely.
Spoon rum glaze over top of cake.

RUM GLAZE: Combine butter, rum, sugar and honey in saucepan. Heat
and stir until melted.

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