Banana and Pecan cake

I haven't made a cake for a while so i'm going to revisit one of my favourites, Banana bread. This time i've used pecans and sour cherries to make a rum infused topping.

Ingredients

4 Ripe Bananas

3 Beaten eggs

Agrave Nectar 4 tbsp (or to taste)

120 ml Sunflower oil

50 g Spelt Flour

70 g Plain Flour

1.5 tsp Baking Powder

1/4 tsp ground cardamom 

1 tsp Ground Cinnamon 

1/2 tsp Ground Nutmeg

Topping

1/4 cup dark rum

1 tbsp Maple syrup

1/2 tsp pomegranate molasses

1/4 tsp Vanilla Essence

100g Pecan Nuts

50g Dried Sour Cherries

Directions

*1*

Put the rum, syrups and spices into a pan and heat gently until reduced to a syrup consistency. Stir in the pecans and cherries.

*2*

Mash the bananas roughly with a fork. Add the spices and Agrave nectar (if the bananas are very ripe you may not need much). Beat in the oil until smooth and then stir in the beaten eggs.

*3*

Sift in the flours and baking powder and mix gently with a spatula. Pour into a loaf tin lined with baking parchment and top with the pecans and cherries. Bake for 35 minutes at 175 degrees centigrade.