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.

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-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.

GLAZED ALMOND MINI CAKES

Steps:

• Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
• For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
• To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
• To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
• With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
• Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
• Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
• Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
• In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.

DRIED PLUM CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 11x9-inch pan.
• Blend sugar and canola oil together in a mixing bowl using an electric mixer. Add eggs, flour, prunes, allspice, baking soda, and salt; mix well. Add buttermilk, pecans, and vanilla extract and combine. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• While cake is baking, mix buttermilk, sugar, butter, and vanilla extract together in a saucepan over medium heat. Cook until it begins to thicken, about 5 minutes. Pour glaze over cake when it comes out of the oven.
• Let glazed cake cool completely, about 30 minutes. Cut into squares.

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!

GLAZED SPICED RUM POUND CAKES

Steps:

• Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

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.