If you’re looking for a delightful dessert to impress your guests, this Mini Rum Cake recipe is the perfect choice. Whether you’re celebrating a special occasion or simply craving a sweet treat, these individual rum cakes are sure to please. With a moist and flavorful cake soaked in a boozy rum glaze, each bite is bursting with rich, decadent flavor. Plus, these mini cakes are easy to make and perfect for sharing with loved ones. Get ready to indulge in a little slice of heaven with this irresistible recipe!
As an experienced recipe developer with a passion for creating delicious desserts, I’m thrilled to share this Mini Rum Cake recipe with you. With the holiday season just around the corner, there’s no better time to treat yourself to a festive and flavorful dessert. I’ve perfected this recipe to ensure that every bite is filled with the warm, spiced flavors of rum and the perfect amount of sweetness. Join me in creating a memorable dessert that will impress your friends and family!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/4 cup rum
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Ingredient Science: The combination of rum and vanilla extract gives this cake a depth of flavor that is simply irresistible. The rum adds a rich, boozy note, while the vanilla enhances the sweetness of the cake. Make sure to use high-quality rum and vanilla extract for the best results.
Substitution Tips: If you prefer a non-alcoholic version, you can substitute the rum with 1/4 cup of apple juice or apple cider. The flavor will be slightly different, but the cake will still be delicious. You can also use almond or coconut milk in place of regular milk for a dairy-free option.
Step-by-Step Instructions
1. Preheat your oven to 350°F (180°C) and grease a mini bundt cake pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the rum and vanilla extract until well combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
7. Spoon the batter into the prepared cake pan, filling each mold about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
9. Allow the cakes to cool in the pan for 10 minutes, then carefully invert them onto a wire rack to cool completely.
Expert Tips
1. For an extra boozy kick, you can brush the warm cakes with additional rum before glazing.
2. Make sure to use room temperature ingredients for the best texture and consistency in your cake batter.
3. To prevent the cakes from sticking to the pan, be sure to grease and flour each mold thoroughly before adding the batter.
Storage & Substitutions
Store any leftover mini rum cakes in an airtight container at room temperature for up to 3 days. To freeze, wrap the cooled cakes individually in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw at room temperature before serving.
FAQ
Can I use dark rum instead of light rum?
Yes, you can use dark rum for a richer, more intense flavor in your mini rum cakes. Just be aware that the flavor profile will be slightly different.
Can I make this recipe in a regular cake pan instead of mini bundt cake molds?
While this recipe is specifically designed for mini rum cakes, you can certainly bake it in a regular cake pan. Simply adjust the baking time accordingly.
How can I make a non-alcoholic version of this recipe?
To make a non-alcoholic version of these mini rum cakes, you can substitute the rum with apple juice or apple cider. The flavor will be different but equally delicious.
Can I add nuts or dried fruit to the batter?
Yes, you can customize these mini rum cakes by adding chopped nuts, such as pecans or walnuts, or dried fruit, such as raisins or cranberries, to the batter before baking.
What is the best way to glaze the mini rum cakes?
To glaze the mini rum cakes, simply whisk together powdered sugar, rum, and a splash of milk until smooth. Drizzle the glaze over the cooled cakes and let it set before serving.
PrintMini Rum Cake Recipe
Indulge in our irresistible Mini Rum Cake Recipe for delectable treats that will satisfy your cravings Try it today
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cakes
- Category: Dessert
- Cuisine: Caribbean
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 eggs
- 1/4 cup rum
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and grease a mini bundt cake pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the rum and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Spoon the batter into the prepared cake pan, filling each mold about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool in the pan for 10 minutes, then carefully invert them onto a wire rack to cool completely.
Notes
Delight your guests with these moist and flavorful Mini Rum Cakes soaked in a boozy rum glaze. Perfect for any occasion!
