Do you love cakes? Do you love rum? Then you’ll definitely love this mini bundt rum cake recipe! It’s a deliciously decadent treat that will leave you wanting more.
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- Preheat your oven to 350°F.
- Grease your mini bundt cake pan with butter or cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Stir in milk, rum, and vanilla extract.
- Gradually stir in the flour mixture until batter is smooth.
- Pour the batter into the prepared mini bundt cake pan, filling each cavity about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a cake comes out clean.
- Let the cakes cool in the pan for 10 minutes before removing them.
- Let the cakes cool completely on a wire rack.
- Dust with powdered sugar and serve.
This recipe yields 6 mini bundt cakes.
- Calories: 410
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 220mg
- Carbohydrates: 57g
- Fiber: 1g
- Sugars: 39g
- Protein: 5g
The total cooking time for this recipe is approximately 35-40 minutes.
- Mini bundt cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
These mini bundt rum cakes are perfect for any occasion. They make a great dessert for a dinner party or a sweet treat for an afternoon tea. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
You can customize this recipe to suit your taste preferences. Here are a few ideas:
- Add chopped nuts or chocolate chips to the batter for a crunchy texture.
- Replace the rum with brandy or bourbon for a different flavor.
- Top the cakes with a rum glaze or caramel sauce for an extra indulgent treat.
If you don’t have some of the ingredients on hand, here are some substitutions you can use:
- Butter can be replaced with margarine or shortening.
- Milk can be replaced with almond milk or soy milk.
- Dark rum can be replaced with light rum, brandy, or bourbon.
These mini bundt rum cakes can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month.
- Be sure to use room temperature butter and eggs for best results.
- Don’t overfill the bundt cake pan or the cakes may not cook evenly.
- Let the cakes cool completely before dusting with powdered sugar to prevent clumping.
This recipe can be doubled or tripled to make a larger batch. Just adjust the cooking time accordingly.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
Can I use a regular cake pan instead of a bundt pan?
Yes, you can use a regular cake pan if you don’t have a bundt pan. Just adjust the cooking time accordingly.
Can I omit the rum from the recipe?
Yes, you can omit the rum if you prefer. You can replace it with vanilla extract or another flavoring if you’d like.
This mini bundt rum cake recipe is a must-try for anyone who loves cakes and rum. It’s a deliciously decadent treat that’s perfect for any occasion. Customize it to suit your taste preferences and enjoy!