Mini Rum Cakes

Place sponge cakes on dessert plates.

Mini rum cakes.

Let stand for 2 minutes or until soft set. Combine the sugar and water in a saucepan over medium high heat and cook stirring until the sugar is dissolved. 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. For a really moist cake brush rum over the individual sponge cakes before topping them with the filling.

Preheat oven to 325 degrees f 165 degrees c. Made from a cake mix base the cakes are soaked in rum and topped with powdered sugar and cherries. Garnish with whipped topping and raspberries. Remove the syrup from the heat and let cool for about 5 minutes.

Recipe yields about 2 1 2 dozen mini cakes or cupcakes. Pour batter into prepared tins. Mini rum cake recipe. 1 teaspoon vanilla extract.

Evenly pour the batter into the 12 bundt mini pan wells. Bake at 325 for 25 minutes. With rum in the cake batter and a tasty rum sauce topping these mini cakes are rich and delicious. Butter water sugar salt and rum not the vanilla in a saucepan.

Grease and flour mini muffin or bundt pan. While the cakes are baking combine the syrup ingredients including. 2 cups granulated sugar. Display the cakes on sprigs of fresh rosemary and garnish with cranberries to give them festive holiday color.

1 cup butter softened. These mini bundt cakes are well doused in aged rum and covered in delicious cinnamon hard sauce. Mix together cake mix pudding mix rum oil and eggs. After the cakes are done and have cooled remove the cakes from the pans.

Mini rum cake is a delicious dessert for a special occasion. Beat on medium speed 2 minutes until smooth. Mix together the yellow cake mix cup dark rum eggs cup cold water cooking oil and instant vanilla pudding. Preheat oven to 325.

1 2 teaspoon baking soda. Grease 2 6 cup miniature fluted tube cake pans with shortening. Bake 30 35 minutes until a toothpick comes out clean. 1 2 teaspoon baking powder.

Stir in the rum and use while still warm. Bake at 325 degrees f for 1 hour or until toothpick comes out clean. Heat oven to 350 f. In a small bowl whisk milk and pudding mix for 2 minutes.

In medium bowl beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. While stirring bring to a rapid boil and then simmer for 5 to 8 minutes until the syrup thickens. 1 teaspoon rum extract.