Mini Rum Cakes Recipe

Let absorb well then invert back onto platter.

Mini rum cakes recipe.

My mother and i tried many different types of rum cake to find the best one and finally hit on this cake that doesn t dry out and imparts the most flavor. Combine the sugar and water in a saucepan over medium high heat and cook stirring until the sugar is dissolved. Spoon the hard sauce over the cakes and let stand until firm about 1 hour image 1. An easy way to glaze your cake is to pour half of the glaze into bundt pan reinsert cake then pour the rest of glaze over the bottom of the cake.

While the cakes are baking make the rum syrup for the cakes. Display cakes with fresh rosemary and cranberries if desired image 2. For a really moist cake brush rum over the individual sponge cakes before topping them with the filling. This makes it perfect cake for the holidays.

Follow basic instructions above except pour batter into a regular size prepared bundt pan and bake for about 60 minutes. The butter rum glaze makes it special. Remove the syrup from the heat and let cool for about 5 minutes. This mini bundt cake recipe features pureed sweet potatoes raisins rum and toasted pecans along with cinnamon and nutmeg and is a perfect pick up treat for a holiday dessert party.

This recipe makes little mini rum cakes which make a delicious holiday treat. A great thing about rum cake is that it gets better after it sits for 2 3 days. In a small bowl whisk milk and pudding mix for 2 minutes. Last but not least try different types of rums.

Of course you can make the mini rum cakes in different shaped molds and the recipes does not change should you choose to make it 1 large rum cake vs mini cakes. We have used tortuga rum captain morgan spiced rum and 8 year barbancourt rum and each one does taste mildly different. Mix together cake mix pudding mix rum oil and eggs. It s the recipe i grew up with and helped my mom make for special occasions year round.

To give as homemade gifts place a single cake onto a small cardboard round then slide into a cellophane bag image 3. Bake at 325 for 25 minutes. Place sponge cakes on dessert plates. Pour batter into prepared tins.

Let stand for 2 minutes or until soft set.