Sunday, December 28, 2014

Rum A Tum Tum

The Little Drummer Boy would probably have turned up his nose at my Rum Cakes because of the good dose of rum, but they are delicious, even though I made them over a week ago. I decided to go with smaller cakes instead of the large Bundt that the recipe called for, and they are so cute!

Why Rum Cakes? Because this is the December Cake Slice Bakers choice I made. We had some really great choices from The Southern Cake Book, including little fig cakes, a decadent carrot cake, and a cheesecake that includes baklava as an ingredient, but I liked the simplicity of the Rum Cake.

These little cakes are very rich (three sticks of butter!), but they were easy to make. Butter and sugar are beaten together, eggs are beaten in along with some citrus zest and vanilla. The dry ingredients go in alternately with the wet, which is a classic way to make cake batter. I skipped the banana flavors and went with straight rum.

To fancy some of them up I put a pattern with pecan halves and a cherry in the middle on the bottom of the little square pans, then added the batter. That way when you turn them out you see the pattern on the top. I also doused them with some straight rum instead of a syrup, then let them age in the fridge for a few weeks.

I'm quite late in posting this, but was gone during the regular posting time due to a death in the family. Quite a few Cake Slice Bakers did post and their cakes look amazing! Do check them out.

Amy - Spin the Meal  made the same Rum Cake
Rachel - A Sweet Muddle made the darling little Fig Cakes
Anabel  - Oven Delights made the darling little Fig Cakes, too
Punetta - As Long As There's Cake made the darling little Fig Cakes, but with a different glaze
Kim - The Ninja Baker made cute cupcakes from the Carrot Cake recipe
Maria - Box of Stolen Socks made Baklava Cheesecake
Diana - The Domestic Goddess Wannabe made the Rum Cake and added Mixed Fruit for a seasonal treat
Emily - Emily's Cooking Foray made the Baklava Cheesecake in a smaller size

Rum Cake
from The Southern Cake Book by Southern Living Magazine

1 1/2 cups butter, softened
1 1/2 cups granulates sugar
3 large eggs
1 large egg yolk
2 teaspoons vanilla extract
2 tablespoons lemon zest
3/4 cup dark rum
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream
shortening or butter for greasing the pan(s)

optional: pecan halves and cherry halves to decorate

Preheat the oven to 350 degrees F. Grease (shortening or butter) a large 12 -cup Bundt pan or smaller pans which will hold the full amount of batter. Set the pans aside.

Beat the butter and sugar together for about two minutes. Mixture will be light and fluffy. Add the eggs one at a time, scraping bowl as needed, letting the egg incorporate into the batter before adding the next. Last, add the egg yolk and mix to blend. Add the vanilla and lemon zest and rum. Beat to mix well.

Sift the dry ingredients together. Make sure the whipping cream is at room temperature. With mixer at low speed, add the dry ingredients in three additions and the whipping cream in two additions, alternating between dry and wet and incorporating that ingredient before adding the next. Scrape bowl and beater(s) as needed.

Scrape batter into prepared pan(s). Batter will be thick. Use a spatula to even the top and rap the pan on the counter a couple of times to release any air bubbles that are trapped.

Bake in the preheated oven 55-60 minutes for the large Bundt pan and for a shorter period for smaller pans. Cake is cooked when a toothpick or skewer inserted in the center comes out clean.
Cool pan(s) on a wire rack for 15 minutes, then turn out and let cool completely. Serve at once garnished with a sifting of confectioner's sugar or store in a covered container.

Optional: If desired, make a syrup of 10 tablespoons butter mixed with 3/4 cup sugar & 1/2 cup rum, and cooked , stirring often for 10-12 minutes until thickened. Pierce the cake(s) with a skewer and pour on the syrup evenly over the cake(s) while they are still in the pan(s). Let stand 45 minutes before removing from the pan(s).

Optional: After pan is prepared, put a pattern of pecan halves and cherry halves on the bottom. When batter is ready, cover the pattern with the batter. Serve with the pattern side up.


  1. These are cute! I'm glad you were able to share your cake this month. My condelences to you and your family.

  2. They look delicious and rum is the perfect winter warmer. The pecans and red cherry make me think of reindeer!

  3. Elle, these look utterly yummy! I love the individual portions as well as the cherry in the centre. I'm so glad you shared this with us this month. I've added you to our linky tool. Happy New Year Elle :)

  4. Love your mini version and that great deco idea! Yumms!

  5. Lovely little cakes and I hope you're finding comfort in the New Year.

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  7. I enjoy this kind of blogging; please continue.
    Golden Rum Cake