Individual Rum Pound Cakes

from September/October 2009 TeaTime Magazine

Shaped into autumnal leaves, these rum-laced pound cakes will make a tasty addition to your fall tea party.

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Individual Rum Pound Cakes

1 1/2 sticks unsalted butter, softened

2 cups firmly packed dark brown sugar

3/4 cup sugar

4 large eggs

1 large egg yolk

3/4 cup milk

2 tablespoons dark rum

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

1/2 cup toasted pecans, chopped

• Preheat oven to 350°. Spray 24 small leaf-shaped baking pans with nonstick spray. Set aside.

• In a large bowl and using an electric mixer at medium-high speed, beat butter until light and fluffy. Gradually add brown sugar and sugar, and beat until mixture is light and fluffy.

• In a large bowl, whisk together eggs, egg yolk, milk, rum, and vanilla extract.

• In a separate large bowl, sift together flour, salt, and baking powder.

• Slowly add egg mixture to butter mixture, beating at medium speed until smooth. Gradually add sifted flour mixture to batter. Add pecans, and mix until well combined. Pour batter evenly into prepared pans.

• Bake for 15 minutes, or until puffed and brown.