Kirbie's Cravings

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.


  • 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


  • 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.


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

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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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