Glazed Spiced Rum Pound Cakes
Mini Spiced Rum Pound Cakes with Warm Glaze
Ingredients:
For the Pound Cakes:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup spiced rum
1/2 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
For the Glaze:
1/4 cup unsalted butter
1/2 cup granulated sugar
1/4 cup water
1/4 cup spiced rum
1 teaspoon vanilla extract
Directions:
Make the Pound Cakes:
Preheat your oven to 325°F (163°C). Grease and flour four 5-3/4x3x2-inch loaf pans.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the spiced rum and sour cream.
In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the flour mixture to the butter mixture, beating until just combined.
Divide the batter evenly among the prepared pans.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks.
Prepare the Glaze:
In a small saucepan, combine the butter, sugar, water, and spiced rum.
Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring frequently.
Remove from heat and stir in the vanilla extract.
Glaze the Cakes:
While the cakes are still warm, poke holes in the tops with a skewer.
Slowly spoon the glaze over the cakes, allowing it to soak in.
Let the cakes cool completely before serving.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 30 minutes
Kcal: 440 kcal per serving | Servings: 16 servings
