Mini Rum Cakes

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:

1. 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.
2. Using an electric mixer cream butter ad sugar. Stir in the vegetable oil, eggs, vanilla extract, and rum.
3. 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.
4. 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:

1. 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.
2. 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)