These delightful Butter Rum Cakes are topped with a rum infused glaze. Pictured with Lemon–White Chocolate Biscotti.
Butter Rum Cakes
Yield: 11
Ingredients
- 1 cup cake flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup granulated sugar
- 1¼ teaspoons rum extract
- ½ teaspoon butter extract
- ¼ teaspoon vanilla extract
- 1 large egg
- 1 egg yolk
- ¼ cup sour cream
- 1 recipe Rum Glaze (recipe follows)
Instructions
- Preheat oven to 325°.
- Spray 11 wells of a 12-well mini Bundt pan* with baking spray with flour.
- In a medium bowl, combine flour, baking soda, and salt, whisking well.
- In a mixing bowl, combine butter, sugar, and extracts. Beat at high speed with a mixer until light and fluffy. Add egg and egg yolk, beating well.
- Add flour mixture to butter mixture in thirds, alternately with sour cream, beginning and ending with flour mixture.
- Using a levered 3-tablespoon scoop, divide batter evenly among prepared wells of pan. Tap pan firmly on countertop to level batter and reduce air bubbles.
- Bake until a wooden pick inserted in the centers comes out clean, approximately 15 minutes. Let cool in pans for 10 minutes.
- While cakes are still in pan, trim, if necessary, to level. Invert cakes onto a wire cooling rack, and let cool completely.
- Dip cakes in warm Rum Glaze, and let dry on a wire rack.
- Store at room temperature in an airtight container.
Notes
*We used Wilton’s 12-Cavity Mini Fluted Cake Pan.
Rum Glaze
Yield: 1 cup
Ingredients
- 1½ cups firmly packed light brown sugar
- 1 cup water
- 1 pinch salt
- 2 tablespoons dark rum
- ¼ teaspoon vanilla extract
- ½ cup sifted confectioners’ sugar
Instructions
- In a medium saucepan, combine brown sugar, water, and salt, and bring to a boil over high heat. Reduce heat to medium low, and simmer, stirring occasionally, for approximately 20 minutes.
- Remove from heat, and add rum and vanilla extract, whisking to combine. Gradually add enough confectioners’ sugar to make a pourable glaze.
- Use immediately.
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