Glazed Cinnamon Butter Rum Mini Cakes and Variations

Ingredients

Cinnamon Butter Rum Cake

  • 1 cup of pecans or walnuts (finely chopped and toasted)

  • 1 (15.25-ounce) golden or butter cake mix

  • 1 (3.4 ounces) package instant vanilla pudding mix

  • 2 teaspoons of ground cinnamon

  • 2 tablespoons of dry powdered milk

  • 4 eggs

  • 1/2 cup of cold milk

  • 1 stick (1/2 cup) of Salted Challenge Butter, melted

  • 1/2 cup of spiced rum (2 teaspoons of rum extract can be substituted)

 

Butter Glaze

  • 1 stick (1/2 cup) of Salted Challenge Butter

  • 1/4 cup of water

  • 1 cup of sugar

  • 1/2 cup of spiced rum(2 teaspoons of rum extract can be substituted)

  • 2 teaspoons of ground cinnamon

 

Directions

  1. Preheat oven to 325 degrees.

  2. Line  mini muffin pans with 50 foil liners, and spray with inside of liners with cooking spray.

  3. Sprinkle nuts in the bottom of liners.

  4. Combine the remaining cake ingredients, and beat for 2 minutes on high speed with electric mixer.

  5. Fill each cupcake liner halfway with batter, about 2 tablespoons per liner.

  6. Bake in preheated oven for 12 minutes, or until a toothpick inserted comes out clean.

  7. Let cool, then using a fork, prick the tops of each mini cake. Remove cakes from liners, and place on cookie sheet.

  8. To create glaze, melt butter in a saucepan. Stir in water, sugar and cinnamon. Boil 5 minutes, Remove from heat and stir in rum. Note: The rum will cause steam, be careful not to burn yourself.

  9. Place glaze back on stove and continue to boil an additional 8 minutes to thicken. Let cool for about 5 minutes before glazing.

  10. Dip the top and sides of each cake into glaze, place back on tray and refrigerate for 1 hour.

  11. For the second dip, dip the bottom of each cake and place back on tray, bottom or nut side up for presentation. Refrigerate until needed.

  12. To serve, place cakes on a serving tray or present in new clean mini cupcake liners.

 

Tip: Unlike traditional cakes, this cake gets better with age! This recipe is best made 2-3 days before serving to thoroughly absorb glaze. The perfect idea for parties where you are looking for items to make ahead!

Creates 50 mini cakes

 

Full-Size Cake Instructions

If desired, you can make this recipe as a full-size cake. Follow the same directions using a 12-cup Bundt pan instead of the mini muffin pans and liners. Bake cake in 325-degree oven for 1 hour. After cooling, remove cake from pan. Wash out pan, and place the cake back inside the pan for easy preparation. Prick the top of cake with a wooden skewer. Spoon on ½ of the glaze, letting it soak into cake. Refrigerate until cake for 2 hours, or until thoroughly chilled. Invert cake onto a serving platter. Poke the top of cake carefully with a wooden skewer. Slowly drizzle the top of cake with remaining glaze to allow the glaze to soak into cake. Refrigerate cake until needed.

Creates 12 slices

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mai Tai Bundt Rum Cake

Create cake as directed above with theses substitutions.

  • Drain and reserved juice from 1 (20 ounces) can of pineapple chunks or tidbits. Add pineapple to batter, along with 1 teaspoon of almond extract.

  • Omit nuts and cinnamon in cake.

  • Substitute pineapple juice, white or dark rum for the spiced rum throughout. For all water used throughout the recipe, use the reserved pineapple juice.

  • When creating the glaze, omit cinnamon and stir in ½ teaspoon of almond extract once removed from the heat.

  • To create pineapple flower garnish, place canned or fresh pineapple slices on a silpat or parchment paper-lined cooking sheet. Bake slices in the oven at 225 degrees for about 1-1/2 hours, or until pineapple is dried and browned around edges. Baking time depends on the thickness of the slices.

  • Just before serving, add dollops of whipped cream, pineapple flowers, and maraschino cherries to top of the cake.