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Rum Cakes


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Rum Cakes 0 Picture


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1/4 cup milk
  • 1/8 cup butter or margarine
  • 1/2 tsp. vanilla
  • 2 eggs
  • Syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/8 cup rum or OJ
  • Icing
  • rum
  • confectionary sugar



Step 1

Preheat oven to 350 degrees.
Spray mini bundt pans with cooking spray.
In a large bowl combine all of the cake ingredients and beat at a low speed until moistened.
Then beat at a medium speed for 2 minutes.
Pour into pan cavities until little over 3/4 full.
Bake at 350 for 15 -20 minutes or until an inserted toothpick come out clean.
In a medium sauce pan combine sugar and water to make the syrup. Bring to a boil stirring constantly until sugar dissolves. Remove from heat and stir in rum or OJ.
Using a fork, pierce the hot cakes still in the pan 1/2 inch intervals; immediately pour syrup over cakes. Cool in pan 10 min. and then invert.
Top with whipped cream or icing made with confectionery sugar and rum, such that the icing has a thick, yet drizzly consistency.


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