Bacon Banana Rum Cake

• For the cake:
• 2 sticks plus 3 T butter
• 2 c sugar
• 1 T vanilla
• 5 large very ripe bananas
• 5 eggs
• 3 1/2 c flour
• 1 1/2 t baking powered
• 1 t of salt
• 1 t of cream of tartar
• 1 c buttermilk
• 3 oz. spiced rum

For the frosting:
• 16 oz. cream cheese soften
• 2 stick soften butter
• 4 c powdered sugar
• 1 T vanilla
• 1 c cocoa powder

For the candied bacon sprinkles:
• 3 large pieces bacon
• 3 eggs whites
• 1 t cream of tarter
• 1 T sugar
• ¬Ω t salt
• 3 drops tabasco sauce

Instructions

Directions for the cake:
1. 1. Mash bananas and rum, set aside for an hour
2. 2. Grease and line 2, 9” cake pans
3. 3. With an electric mixture cream butter and sugar until fluffy and white add eggs adding one at a time, blending after each addition
4. 4. Add in banana and rum mixture
5. 5. Mix flour baking soda baking powered salt and cream of tarter
6. 6. Alternating, add flour mixture and buttermilk ending with flour until just blended, do not over blend
7. 7. Divide batter betend cake pans and bake at 350 for 35 minutes or until toothpick comes out clean. Cook cakes completely before frosting

For the frosting:
1. With an electric mixture, mix cream cheese, butter and sugar until fluffy and white. Add powdered sugar, cocoa and vanilla, blend until smooth. Chill for at least 30 minutes

For the candied bacon sprinkles:
1. Cook bacon until soft, chop. Whip egg whites and cream of tartar until soft peaks fold in sugar, salt and tabasco sauce.
2. Add chopped bacon and coat until covered. Spread in single layer on parchment paper line sheet bake for 10-15 minutes until crisp. Cool and add on top of cooled and frosted cake

https://bacontoday.com/2015/12/11/bacon-banana-rum-cake/