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Makes 4 miniature rum cakes. Goes great with ice cream!
Ingredients - Syrup
Ingredients - Syrup
60g unsalted butter
100g granulated sugar
20ml water
Pinch of salt
40ml dark rum
Ingredients - Cake
Ingredients - Cake
57g all-purpose flour
27g cornstarch
5g baking powder
6g kosher salt
28g (2tbsp) unsalted butter, at room temperature
115g granulated sugar
25g canola oil
20g dry milk
1 eggs
45ml whole milk
45ml dark rum
1tsp vanilla extract
Steps
Steps
Grease the miniature bundt pan. Do not flour, as there will be residual left after baking.
Preheat oven to 350F
Cream together butter and sugar. Add oil.
Add the egg, vanilla extract, milk, and rum. Mix well.
Add the remaining dry ingredients: flour, cornstarch, salt, baking powder. Mix well to remove clumps.
Bake in oven for ~25 - 30 minutes, checking with a toothpick to ensure done.
When baked leave the cakes in the pan, but cool for 5 minutes.
For the syrup, heat all ingredients in a sauce pan until dissolved.
Boil for 2 minutes.
Poke holes in each rum cake and slowly drizzle the syrup over the cakes.
Allow to absorb for several hours.
To remove cakes from pan: place in a 200F oven for about 5-10 minutes.
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