I have a friend who makes awesome rum cakes. In fact, she plans on opening a small business to sell rum cakes. Her recipe is a secret, pase down from her grandma so obviously I don’t know what it is. But all her talk of rum makes made me want to try making some for the holidays.
I was actually surprised that I didn’t find as many rum cake recipes out there as I had expected to find considering rum cakes are pretty common around the holidays.
I chose a recipe for island rum cakes that I found on Sweetapolita. It is also because of this post that I found myself with another Nordic Ware bundt pan to my collection. I used my pan to make the chocolate gift cakelets.
These cakes were easy to make. They were very moist. The cakes had a rum flavor, but it wasn’t overpowering. I’m no expert on rum cakes but I enjoyed these cakes and would make them again.
Rum Cakelets
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter softened
- 1/2 cup granulated sugar
- 3/4 cup sweetened condensed milk
- 1 tbsp dark rum
- 3 eggs
For the Rum Syrup
- 1/2 cup granulated sugar
- 1/4 cup water
- 3/4 cup dark rum
Instructions
- Prepare the oven to 325°F. Grease cake pan with Pam with flour. I was able to make about 5 mini bunts with this batter.
- Combine the flour, baking powder, and salt; set aside. In a separate large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum. Stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
- Transfer the batter to the prepared pans and bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool.
- While the cakes are baking, make the rum syrup for the cakes. Combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use while still warm.
- After the cakes are done and have cooled, remove the cakes from the pans. Pour rum syrup over the cakes, cover, and let sit at least 6 hours before serving. I used a spoon to pour rum on the cakes and kept spooning onto each cake until I was out of rum syrup.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Thanks. Will probably try them in a muffin pan.
Could these be made in a patty pan or muffin tin? I have a HUGE bottle of dark rum (4 liters) which we won some years ago, so am always looking out for ways to use it! I wonder if these cakes taste similar to rhum baba cakes (which is an Italuan delight) 🙂
You can probably make this in a loaf pan or muffin pan or even a cake pan. You just need to adjust baking time.