Small Rum Cake Recipe

Cake preheat oven to 325f.

Small rum cake recipe.

I use butterscotch pudding yellow cake although the funfetti is neat too and a cup of captain morgan instead of 1 2 c water and 1 2 c rum. Rum glazed sweet potato cakes recipe 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. For a really moist cake brush rum over the individual sponge cakes before topping them with the filling. While the cakes are baking make the rum syrup for the cakes.

Instead of a glaze grab a jar of caramel butterscotch ice cream topping room temp and pours a bit on the top of the batter in the pan. Let stand for 2 minutes or until soft set. While cake is still warm make glaze. Grease a bundt pan and spread pecans on the bottom of the pan.

To a large bowl add the cake mix pudding mix eggs water oil rum extract of your choice and beat with a handheld electric mixer on high power until smooth and combined. Spray a 12 cup bundt pan very well with floured cooking spray or grease and flour the pan. Poke cake all over with a toothpick then brush cake with glaze. Let boil for 5 minutes.

Invert onto serving plate and prick top. Place sponge cakes on dessert plates. In a medium saucepan over medium heat melt butter sugar rum and water. Boil 5 minutes stirring constantly.

Beat eggs oil water and rum in mixer just until incorporated. 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. However as is typical with a yellow cake mix not even a cup of good rum could disguise that cake mix taste. Remove the syrup from the heat and let cool for about 5 minutes.

I use doctored up cake mix recipes frequently but only if the result doesn t advertise that i ve done so. The recipe is perfect as are the instructions to prepare it. In a small bowl whisk milk and pudding mix for 2 minutes. Stir in water and sugar.

Bake at 325 in oven for 1 hour. Combine the sugar and water in a saucepan over medium high heat and cook stirring until the sugar is dissolved. Melt butter in saucepan. Pour batter over nuts.