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1
Grease and flour a bundt pan; preheat oven to 350u00b0F.
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2
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.
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3
While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
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4
In a large mixing bowl, cream the butter, brown sugar and white sugar together.
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5
Add eggs, one at a time; then mix in sour cream and mashed plantains.
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6
In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
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7
Slowly add the dry ingredients to the wet ingredients, mixing until combined.
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8
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.
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9
Bake at 350u00b0F for 55 minutes or until cake tests done with toothpick test.
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10
Let cake cool in pan for 30 minutes.
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11
While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
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12
Reduce heat and simmer for 3-5 minutes.
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13
Allow to cool slightly before adding rum.
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14
Carefully invert cake onto plate.
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15
While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
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16
When cake is completely cool, dust with confectioners sugar.
