Recipe - Rum Raisin Caramel Sauce

2 lg Ripe bananas, peeled
1 One half cup Sugar
3 x Eggs
1 teaspoon Baking powder
1 teaspoon Salt
Three fourths cup Dark rum *
1 cup Walnuts,coarsely chopped
One fourth cup Milk
Three fourths cup Butter, softened
2 One half cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Allspice
1 cup Raisins

Mash bananas to make 1 cup. Combine with milk. Cream sugar and butter until
light and fluffy. Beat in eggs until blended. Combine flour, baking powder,
soda, salt and allspice. Beat 1/3 flour mixture into egg mixture until
blended. Beat One half banana mixture until blended. Repeat ending with flour
mixture. Beat in rum until well blended, stir in raisins. Pour into 10inch
well greased fluted tube pan. Bake in 350'F. oven for 50 minutes or until
cake tests done. Invert on wire rack to cool. Dust with confectioner's
sugar. MAKES 16 SERVINGS.
* For a flavor variation, instead of rum use Three fourths cup orange juice and add 1
TBSP grated orange rind to batter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini