Rum Cakelets

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.