When I saw this post for Banana Bundt Cake with Chocolate Bourbon Glaze on Vintage Kitchen Notes I had ripe bananas in my fruit bowl, so I decided to make it. I modified Paula’s recipe slightly, substituting Licor 43 for the Bourbon she used, and following her recommendation to poke holes in the cake with a skewer and brush it with Licor 43 before glazing it with chocolate. I also used 2 Tablespoons of Licor 43 in place of the Vanilla Extract in the cake batter.
If you’ve never tried Licor 43, I highly recommend it – i’s a Spanish liqueur that has a predominant flavor of vanilla with subtle tones of citrus. It tastes wonderful over crushed ice and I’m looking forward to seeing how else I can use it.
This cake is nice and light. Although the chocolate glaze adds an intense layer of flavor, I think the cake would be great even without it. The banana flavor really shines through.