Mini-Rum Cake Stack

Cake

2 cups flour

⅓ cup cornstarch

1½ cups sugar

2 teaspoons baking powder

1 teaspoon salt

5 eggs

½ cup vegetable oil

½ cup milk

1 tsp lemon juice

½ cup rum

2 teaspoons vanilla

¼ cup dry breadcrumbs

Rum Sauce:

½ cup (125 g) unsalted butter 

¼ cup water

¼ – ½ cup sugar

¼ – ½ cup rum

½ teaspoon vanilla

Cake

  1. Spray the mini cake pans with oil and sprinkle pan with fine dry breadcrumbs to prevent sticking.

  2. Combine flour, cornstarch, sugar, baking powder and salt in a bowl.

  3. In a separate bowl, mix eggs with oil, milk of choice, lemon juice, rum and vanilla extract. Add half of this liquid to the dry ingredients and mix until smooth. Add rest of liquid and beat until smooth.

  4. Pour the batter into prepared pans and bake in 350 F oven for about 15 minutes. Rotate the cake, set the temperature to 300 F and bake for another 10 minutes, checking with cake tester for doneness.

Keep it dairy-free: Use almond or soy milk in place of milk. Use dairy free margarine in place of butter..

Make it diabetic: In place of sugar, use ¾ cup Stevia in cake and ¼ cup Stevia in rum sauce.

Rum Butter Sauce

  1. Cook rum butter sauce ingredients in a small saucepan until sugar dissolves.

  2. After the cake has cooled, use a toothpick to poke holes in the cake. Spoon sauce over the cakes. Let the cakes rest until the sauce is absorbed.

  3. Turn the cakes out onto a serving plate or in a stack and spoon the remaining sauce over the cake.

  4. Serve and enjoy with choruses of “Ho, ho, ho and a bottle of rum!”

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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