Rum Cakes

Rum Cakes
Rum Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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