Mini rum cakes

photo of three mini rum cakes on a plate

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.close-up photo of a mini rum cake

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.

close-up photo of a plate of mini rum cakes

 

Rum Cakelets

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
These cakes are easy to make and are lightly flavored with rum.

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

Directions:

  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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:

Recipe found on Sweetapolita, who got it from the book A World of Cake by Krystina Castella

All images and content are © Kirbie's Cravings.

photo of mini rum cakes

3 comments on “Mini rum cakes”

  1. 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) 🙂

  2. Thanks. Will probably try them in a muffin pan.

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