Banana Layer Cake with Caramel Cream and Pecans (Part Two)

• 1 1/2 cups light brown sugar
• 1 ripe banana
• 3 tablespoons butter, room temp
• 3 3/4 cups heavy whipping cream

• 4 to 5 tablespoons fresh lime juice
• 4 to 5 tablespoons dark rum

• Pecan halves

Pour the mixture into a saucepan and heat over medium heat, stirring or whisking until the sugar is dissolved and the mixture comes to a boil.

Let it cook without stirring until it reaches 218 degrees.

Pour the caramel into a bowl and let it cool completely, stirring or whisking occasionally.

Meanwhile, whip the cream until soft peaks form.

Gradually mix in caramel mixture and beat for just a minute or two, until it’s thickened a bit more. The recipe seems to say it’ll still be soft and needs to be chilled to thicken it. Seemed easier to just beat it a bit more until it was thick? Besides, I didn’t have time to wait three more hours before assembling the cake.

Squeeze the limes.

Combine lime juice and rum.

Cutting cake layers in half can be tricky business. I use toothpicks, inserted in the middle of the cake, as guidelines.

Slice carefully with a large serrated knife.

The wax paper strips under the edges of the cake contain any drips and mess when frosting a cake. Drizzle the bottom layer with the lime/rum mixture and spread with caramel cream.

Repeat with the next layer and add a handful of pecans.

Repeat with the remaining two layers and remove the wax paper strips.

Refrigerate for a bit before serving.