Rum Cakes

By kdet

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

Preparation

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.