Banana, Sultana and Rum Cake with Salted Caramel Sauce

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The salted caramel sauce makes this cake an indulgent treat!
Preparation time20
Cooking time40


½ cup sultanas
¼ cup dark rum
1 cup raw caster sugar
½  cup vegetable oil
3 eggs
2 cups self-raising flour
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp ground cloves
2/3 cup Greek yoghurt
3 large bananas, peeled, mashed

1½ cups caster sugar
1/3 cup water
20g butter
1¼ cups thickened cream
1 tsp vanilla extract
2 tsp sea salt flakes


  1. Preheat oven to 180c.Grease and line a 23cm pan with baking paper.
  2. Combine sultanas and rum in a small bowl. Set aside.
  3. Place the whisk attachment onto an electric mixer. Whip sugar and oil together until light and fluffy, about 5 minutes.
  4. Add eggs one at a time. Whisk for a further 1 minute.
  5. Sift flour and spices over the top of the egg mixture. Gently fold through.
  6. Add Greek yoghurt, banana, rum and raisin mixture. Gently fold through until just combined.
  7. Pour into prepared pan. Bake for 35-40 minutes or until golden and cooked when tested with a skewer. Turn out onto a wire rack to cool.
  8. Sauce: In a medium saucepan add sugar and water. Place over medium heat. Allow mixture to bubble and turn into a dark caramel colour, about 5 minutes.
  9. Remove from heat and whisk in butter. Add remaining ingredients and continue to whisk. BEWARE: this mixture will bubble up and expand so be careful.
  10. Pour hot caramel sauce over slices of cake. Serve.