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
  1. Preheat oven to 325°.
  2. Spray 11 wells of a 12-well mini Bundt pan* with baking spray with flour.
  3. In a medium bowl, combine flour, baking soda, and salt, whisking well.
  4. 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.
  5. Add flour mixture to butter mixture in thirds, alternately with sour cream, beginning and ending with flour mixture.
  6. 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.
  7. Bake until a wooden pick inserted in the centers comes out clean, approximately 15 minutes. Let cool in pans for 10 minutes.
  8. While cakes are still in pan, trim, if necessary, to level. Invert cakes onto a wire cooling rack, and let cool completely.
  9. Dip cakes in warm Rum Glaze, and let dry on a wire rack.
  10. Store at room temperature in an airtight container.
Notes
*We used Wilton’s 12-Cavity Mini Fluted Cake Pan.
Recipe by TeaTime Magazine at https://teatimemagazine.com/butter-rum-cakes-recipe/