Rum Glazed Dried Plum Mini Cakes Recipes

RUM-GLAZED DRIED PLUM MINI-CAKES

Steps:

• Preheat oven to 350°F.
• Spray 12 mini-bundt pan cups (or 6 mini loaf pans (5-3/4 x 3-1/4 x 2-inch) with baking spray.
• Combine 1/2 cup (1 stick) of the Fleischmann's with sugar in small saucepan over medium heat.
• When Fleischmann's is melted, add dried plums, 1/4 cup of the water and rum.
• Increase heat to high and bring to boil, reduce heat and simmer, uncovered, 2 to 3 minutes or until consistency of syrup, stirring frequently.
• Drain plum mixture, reserving syrup.
• Combine drained plums and nuts in small bowl; evenly distribute into bottoms of prepared pans.
• Melt the remaining 1/2 cup (1 stick) Fleischmann's; combine with dry cake mix, dry pudding mix, the remaining 1 cup water and the eggs in large bowl with electric mixer on low speed 30 seconds.
• Increase to medium speed and beat 2 minutes longer.
• Spoon batter evenly into pans over fruit.
• Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
• Cool in pan 2 minutes.
• Run thin knife around edges of cakes.
• Remove from pans and place on a wire rack.
• Prick top of cakes with toothpick in several areas.
• Reheat reserved syrup over medium heat and brush over tops and sides of cakes.
• Cool completely.
• Serve with a dollop of Reddi-wip, if desired.

RUM-GLAZED DRIED PLUM MINI-CAKES

Steps:

• Preheat oven to 350°F
• Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray. Lightly dust with a small amount of flour.
• Place a small saucepan over medium heat. Combine 1/2 cup of the non-melted margarine with the sugar. When margarine is melted, add the dried plums, rum, and 1/4 cup water.
• Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently. Drain plum mixture, reserving syrup.
• In a small bowl, combine drained plums with nuts. Press in bottoms of prepared pans, dividing evenly.
• In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine. Using an electric mixer, beat on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter in pans over fruit. Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
• Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat glaze over medium heat and brush over tops and sides of cakes. Cool.
• *NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.

GLAZED PLUM BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
• In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
• Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
• Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
• While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
• Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!

MINI RUM CAKES

Steps:

• 1. Preheat oven to 325.
• 2. Mix together cake mix, pudding mix, rum, oil and eggs. Pour batter into prepared tins. Bake at 325 for 25 minutes.
• 3. To make the glaze: Combine the sugar, butter and rum in a saucepan.
• 4. Heat and boil for 3 minutes. Set aside the glaze until the cakes is ready.
• 5. When cakes are finished baking, allow to cool several minutes, then remove from tins.
• 6. Transfer cakes into a wide dish with edges (such as a casserole dish).
• 7. While the cakes are hot, poke holes in the top with a toothpick, then spoon the glaze over them slowly.
• 8. (I like to do half of the glaze, wait a minute, then add the rest).
• 9. After several hours, the cakes will absorb all of the glaze (you can flip them over after about 1 hour, so that they absorb the glaze more evenly).
• 10. Notes: I used some of the batter to make a 8 inch round cake to.
• 11. I sprinkled some chocolate chips on top to give it something extra. This took about 28 minutes to bake.

MINI RUM CAKES

Steps:

• In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.

RUM PLUM CAKE WITH RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease and flour a 10-inch Bundt pan.
• In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
• Add in eggs and oil; beat at mediuum speed until combined.
• Add in plum baby food and rum; mix until thoroughly combined.
• Transfer to prepared Bundt pan.
• Bake for about 40 minutes.
• Cool 15 minutes and remove to a plate.
• Mix all glaze ingredients for the glaze until smooth.
• Pour over WARM cake.
• Delicious!