Butter Rum Cakes

Butter Rum Cakes - TeaTime Magazine
Lemon–White Chocolate Biscotti (upper left and upper right), Butter Rum Cakes (lower center and upper right)

 These delightful Butter Rum Cakes are topped with a rum infused glaze. Pictured with Lemon–White Chocolate Biscotti.

Butter Rum Cakes
Yield: 11
  • 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)
  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.
*We used Wilton’s 12-Cavity Mini Fluted Cake Pan.

Rum Glaze
Yield: 1 cup
  • 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
  1. 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.
  2. Remove from heat, and add rum and vanilla extract, whisking to combine. Gradually add enough confectioners’ sugar to make a pourable glaze.
  3. Use immediately.

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