January 28, 2012
Mini tastes better
I bought this super duper cute mini bundt pan the other day, and I just couldn't wait to use it any longer.
Besides, what's better than baking on a Friday night?? I swear I'm not pathetic... I do go out sometimes, but tonight it's rainy, chilly, and gloomy. The kind of night where you just want to curl up on your couch with someone warm and cuddly, drink in hand, movie on, favourite green fuzzy blanket wrapped around you, and of course, dessert! And if the drink and the dessert happen to get combined, all the better!
I adapted this recipe from Sweetapolita who made the cutest little gift rum cakelets. What a perfect inaugural recipe for my mini Bundt. (As an aside did you know that this year is the 62nd anniversary of the original Nordic Ware Bundt pan design? The Bundt was trademarked by the founder of Nordic Ware, H. David Dalquist in 1950. Since then, many different bundt-ish design have been made and sold. I think everyone should celebrate this momentous occasion by purchasing a new Bundt pan!)
Not having the dark rum that is called for in the recipe, I opted to use my Kraken spiced rum which gives the cakes a slightly different flavour.
There was a tiny bit too much batter for this pan... but I used it all anyway cause I hate wasting... so they came out a little domed. Normally, they would tell you trim off the excess until it's level... but the fact that the hole didn't go all the way through actually made a nice little reservoir for when the syrup was poured all over the cakes.
Super cute, and amazingly delicious! For any non-drinkers out there, you can definitely taste the alcohol in this one, so be warned! I think I just got a slight buzz eating one...
Island Rum Mini Bundt Cakes
For the cake: 1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 cup sweetened condensed milk
1 tablespoon dark rum (or whatever rum you have as long as you like the taste!)
Prepare the oven to 325F. Butter and flour your mini Bundt pans (or an 8-inch tube pan).
Combine the flour, baking powder, and salt; set aside. In a separate large bowl, beat the butter and sugar until fluffy. Add the condensed milk and the rum. Stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
Transfer the batter to the prepared pans. Normally you don't want to fill the pans all the way to the brim, and you want to spread the batter so it's higher on the sides than in the middle... this is to prevent too much doming... or you can just let 'em grow and overflow! (hopefully not out of the pan though...)
Bake for 35 to 45 minutes, until a knife inserted in the center comes out clean (mine were good after 30 minutes). Leave the cakes in the pans to cool.
Remove the cakes from the pans. Pour rum syrup over the cakes, cover, and let sit at least 6 hours before serving. Worth the wait!
For the syrup:
1/2 cup sugar
1/4 cup water
3/4 cup dark rum
Combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use immediately, while still warm.
Hmmm, what should I get for next's year's 63rd Bundt panniversary (get it? pan anniversary?)? Perhaps this even cuter, mini-er (and therefore more delicious) Bundt pan....