Mini Rum Cakes
Ingredients:
- 1 cup walnuts, chopped
- 3 cups flour
- 3.4 oz box of vanilla pudding mix (I used cheesecake flavored)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 1/2 vegetable oil
- 1/2 cup rum
For the glaze:
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/4 cup rum
- 1/4 cup water
Instructions:
- Preheat oven to 350 degrees F. Spray pan with non-stick cooking spray, one large bundt pan, or approx. 20-24 mini bundt cakes. Sprinkle walnuts evenly on the bottom of the pan and set aside.
- Using an electric mixer cream butter ad sugar. Stir in the vegetable oil, eggs, vanilla extract, and rum.
- Gradually add in the flour, pudding mix, baking powder, baking soda, and salt and mix until blended. Add batter over the nuts, either by piping it or scooping it in.
- Bake in preheated oven for around 20 minutes for the mini bundt cakes, or 55-60 for a standard bundt cake, until a toothpick comes out clean. Cool completely.
Glaze:
- In a small saucepan combine butter, sugar, rum, and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
- Using a toothpick, poke small holes all over the cake generously brush cake(s) with glaze. Drizzle remaining glaze on top of the cake. Reserve a small amount to pour on when serving.
(adapted from motherthyme.com)
