Mini Rum Bundt Cakes

The original rum cake recipe is for a regular bundt cake but i adapted it for mini cakes.

Mini rum bundt cakes.

Simply dust with powdered sugar pipe a bit of glaze over the top or completely dunk the cakes for a heavier coating. Follow basic instructions above except pour batter into a regular size prepared bundt pan and bake for about 60 minutes. Let cakes cool in pan for 20 minutes before turning out onto a cooling rack. They ll be a welcome sight on any holiday table.

There is rum in the cake so this is probably a more suitable dessert for adults. This recipe makes about 36 of these little cakes so you either need 3 pans or you need to cook them in batches. This makes little cakes about 3 inches in diameter. For this recipe i made these as caribbean rum mini bundt cakes.

Prepare the cake pan. These mini bundt cakes are well doused in aged rum and covered in delicious cinnamon hard sauce. When cakes are done remove from oven and spoon about 1 tablespoon of rum glaze the first glaze listed above on top of each cake. These cakes can be packaged individually in gusseted treat bags for gift giving.

But the modern day bundt cake recipe and shape was originally european and. These cakes can be eaten in 3 or 4 bites which is perfect for holiday gatherings. Display the cakes on sprigs of fresh rosemary and garnish with cranberries to give them festive holiday color. It s the recipe i grew up with and helped my mom make for special occasions year round.

I use a mini bundt pan to bake the rum cake. Brush a layer of glaze on top of each bundt cake let harden about 10 minutes and then paint another layer on. The vanilla and eggs offer a moist texture and rich flavor which is delicious.