Rum-Glazed Dried Plum Mini-Cakes
Rum-Glazed Dried Plum Mini-Cakes
Enhance boxed cake mix with these liqueur cakes that are complimented with rum and a plum and nut glaze. Recipe courtesy of Ready Set Eat
Prep Time
30
minutes
Cook Time
30
minutes
Servings
12
servings
Total time: 60 minutes
Ingredients
- pam® baking spray
- 1 cup fleischmann's® original-stick, divided (1 cup = 2 sticks)
- 1/4 cup granulated sugar
- 1-1/2 cup chopped dried plums
- 1-1/4 cup water, divided
- 1/2 cup dark rum
- 1 cup chopped pecans or walnuts, toasted
- 1 pkg (18.5 oz each) duncan hines® classic yellow cake mix
- 1 pkg (3.4 oz each) vanilla instant pudding mix
- 4 large eggs
Directions
- 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.