Rum Cakes
15m prep 45m cook 1h 10m ready
Mini Bundt cakes infused with rum glaze and topped with nuts. A delightful dessert for any occasion.
Nutrition (per serving, estimated)
Estimated based off 5 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.9 mg
- Iron: 0.27 mg
- Magnesium: 41.7 mg
- Phosphorus: 80.6 mg
- Potassium: 73.2 mg
- Zinc: 0.45 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- nuts
- cake ingredients
- butter
- water
- sugar
- rum
Let's Cook
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Step 1.
Preheat the oven to 325°F. Grease and flour a 12-cup Mini Bundt pan, then sprinkle chopped nuts evenly over the bottom of each cup.
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Step 2.
In a large bowl, mix all cake ingredients together until well combined. Pour the batter over the nuts in the pan, filling each cup about 2/3 full.
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Step 3.
Bake for 45 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes, then invert the pan onto a wire rack and release the cakes. Prick the tops of the cakes all over with a skewer or fork.
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Step 4.
While the cakes are cooling, make the glaze: In a small saucepan, melt the butter over medium heat. Stir in the water and sugar, then bring to a boil. Boil for 5 minutes, stirring constantly. Remove from heat and stir in the rum.
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Step 5.
Drizzle the warm glaze evenly over the tops and sides of the cakes, allowing it to soak in. Repeat until all the glaze is used up. Let the cakes stand for a few minutes to absorb the glaze before serving.
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