Island Rum Gift Cakelets


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

3 eggs


1 1/4 cups rum syrup

For rum 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.


TO PREPARE: Prepare the oven to 325F. Butter and flour five 4 1/2-inch Bundt pans OR 8" tube pan, OR 6 gift cakelet pan.

TO  MAKE THE CAKES: 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.

TO BAKE: Transfer the batter to the prepared pans and bake for 35 to 45 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool.

TO SERVE: Remove the cakes from the pans. Pour rum syrup over the cakes, cover, and let sit at least 6 hours before serving.
Recipe for Rum Cakes from "A World of Cake" by Krystina Castella