Ingredients
1 tablespoon flour
1 12 cups plantains, cooked and mashed
34 cup butter, softened
14 cup brown sugar, packed
12 cup white sugar
3 eggs
1 cup sour cream
1 12 teaspoons baking soda
1 12 teaspoons baking powder
12 teaspoon salt
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grease and flour a bundt pan; preheat oven to 350f. peel the plantain(s) and slice (about 1/2 inch slices should be fine). bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. drain plantains and mash with a fork. while plantains are cooking, mix the streusel ingredients together in a small bowl and set aside. in a large mixing bowl, cream the butter, brown sugar and white sugar together. add eggs, one at a time; then mix in sour cream and mashed plantains. in a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger. slowly add the dry ingredients to the wet ingredients, mixing until combined. pour about 1/2 the batter in to the prepared bundt pan. sprinkle the streusel over the cake; finally, pour remaining batter over the struesel. bake at 350f for 55 minutes or until cake tests done with toothpick test. let cake cool in pan for 30 minutes. while cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil. reduce heat and simmer for 3-5 minutes. allow to cool slightly before adding rum. carefully invert cake onto plate. while cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake. when cake is completely cool, dust with confectioners sugar.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish