Many books have been banned on the basis that there are discussions of alcohol. Examples include Animal Farm , The Absolutely True Diary of a Part-Time Indian, The Perks of Being a Wallflower, and The Catcher in the Rye.

Demon Rum seems like a great ingredient to go with Banned Books Week. I recently made an Apple and Rum Cake. Now, I’m skipping the fruit and making just rum cakes. (This recipe has banana liqueur, so maybe I’m not skipping the fruit after all.)

One of my Christmas gifts last year was a mini bundt pan. I have tried several different cakes, but these Mini Rum Cakes have been my favorite so far. The combination of rum and banana liqueur in both the cake and the rum syrup is scrumptious. They would be perfect to serve at book club, a shower, holiday meal, or just because.

Print Recipe

Mini Rum Cakes

Course

Cakes, Dessert

Cuisine

American

Keyword

Dessert

Servings

cakes

Ingredients

• Cake Ingredients
• 1 1/2 sticks butter softened, 12 T
• 3/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon rind grated
• 1/4 cup dark rum
• 2 tablespoons banana liqueur
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/2 cup heavy whipping cream
• Rum Syrup Ingredients
• 3 tablespoons butter
• 2 tablespoons dark rum
• 2 tablespoons banana liqueur
• 1/3 cup sugar

Course Cakes, Dessert Cuisine American Keyword Dessert Servings cakes Ingredients Cake Ingredients 1 1/2 sticks butter softened, 12 T 3/4 cups sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon rind grated 1/4 cup dark rum 2 tablespoons banana liqueur 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 pinch salt 1/2 cup heavy whipping cream Rum Syrup Ingredients 3 tablespoons butter 2 tablespoons dark rum 2 tablespoons banana liqueur 1/3 cup sugar

Instructions

1. Preheat oven to 350°
2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
3. In a large bowl, combine flour and the next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
4. Grease the min bundt tins. Fill each tin two-thirds full of batter. Bake for 18 to 20 minutes or until a wooden skewer inserted in the center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan.
5. While the cakes are baking, make the Rum Syrup:
6. Melt butter in a 2-quart saucepan over low heat; stir in rum, liqueur, and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook 5 minutes or until syrupy. Cool.
7. After removing the cakes from the pan, poke holes in each cake with a wooden skewer. Brush Rum Syrup over cake. Cool completely on a wire rack.

Recipe Notes

I made six mini-rum cakes and 9 mini-muffins.