It is no secret that I am kitchen gear whor……hhhmm….lover and not even having moved to a MUCH smaller place with a MMUUUUCCCHHHH smaller kitchen has tamed me. I cannot help myself…it’s just in my genes. I was out today and I saw a mini bundt pan and I just had to have it. I had been wanting one for a long time and today was just as good a day as any to get it. It is also no secret that I quite possibly the world’s most impatient person so I knew I needed to use it and quick. Luckily for me, I had dropped the baby off at my mom’s in hopes of tidying the house up (yeah right) so I had the afternoon to myself. I did tidy the kitchen up (some) so I don’t feel like I totally slacked but baking…..I just needed to do it.
I haven’t baked in so long! I miss, I really do. I also miss cooking and I haven’t done any of that since Christmas Day and that was the first time in months. The deal is, I just can’t do it. The baby does not let me and I don’t kid! He wants to be entertained and/or held all the time. Most days I can’t even eat breakfast let alone make dinner. I still haven’t mastered the art of wearing him on my back in the sling or the wrap so I can’t cook with him on me either. So, we have been living on take out. Sad, so sad!
Anyhow, the pan came with a recipe for rum cakes and having done no prior research, I just went ahead and made that because I just couldn’t wait. I modified the recipe slightly just because I refuse to follow recipes verbatim and because I like to experiment. The result was a tender, melt-in-your-mouth cake. It is not the be all and end all rum cakes but they are not bad at all.
1 cup cake flour (or all purpose)
1/2 cup sugar
2 tsp baking powder
1/8 tsp salt
1/8 tsp ground cinnamon
1/4 cup milk
2 tbsp unsalted butter, melted
1/2 tsp pure vanilla extract 2 eggs
for the syrup
1/2 cup vanilla sugar
1/2 cup water
1 fl oz (1/8 cup) dark rum
Preheat the oven to 325°F. Grease and flour a mini bundt pan.
In a large bowl, combine all the ingredients; beat on low speed until moistened, then beat on medium speed for 2 minutes. Pour the batter into the pan cavities until 3/4 full. Bake 20 to 25 minutes or until a toothpick comes out clean.
In a medium saucepan combine the sugar and the water to make the syrup. Bring to a boil, stirring constantly until the sugar dissolves. Remove from the heat and stir in the rum. Using a fork or skewer, pierce the hot cakes still in the pan at 1/2 inch intervals; immediately pour the syrup over the cakes. Cool in the pan for 10 minutes, then invert onto a plate.
I actually found that the batter didn’t actually fill my 6 cavity pan, it was only enough for 5. Shallower cakes can be made though by putting less batter in each cavity. I served them with a good sprinkling of powder sugar but it is by no means necessary.
I will definitely be looking for other cakes to make in this pan because I need to get my money’s worth!
I have been eyeing some really adorable mini silicon bundt pans! But come shopping time, I picked the regular silicon bundt which I love!
Yours are really pretty!
Mmmm, I’ve been looking for a good rum cake recipe that wasn’t that Bacardi rum cake listed EVERYWHERE. These look precious and yummy!
This would be wonderful moist and boozy cakes!
June, thanks for sharing! These cakes look light and wonderful! I am also one of those cookware “enthusiasts.” 🙂 I love this pan.
love your cakes! I will try the rum cake recipe.
Oh my dear, I hear you. My “babies” are not babies anymore… almost 3 and almost 5… But still… they don’t let me cook sometimes. Your cakes are darling and sound ever so tasty.
These cakes are adorable and look really light and moist. I also love cookbooks and baking gear – cutters and pans, etc, and also buy on impulse. And the same with shoes! And I loved living in Italy with my foreign husband! Ha! We have much in common!
Oh wow – too adorable! And mmmm, yes to acolhol in cakes!
I am a gadget fiend too.
Your cakes look lovely and I love the delicate sprinkle of powdered sugar.