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Home / Mini Rum Bundts

Mini Rum Bundts

Mini Rum Bundts

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Please Note: This recipe contains alcohol. Do not serve to patrons under age.
Check your local government agency for information on selling and serving products containing alcohol.
  • Components Of Recipe
  • Caribbean Rum Cake
  • Glaze
  • Rum Syrup
  • Final Assembly

Caribbean Rum Cake

241g (8.5oz)
270g (9.5oz)
113g (4.0oz)
100g (3.5oz)
7g (0.2oz)
7g (0.2oz)
113g (4.0oz)
113g (4.0oz)
200g (7.1oz)
113g (4.0oz)
20g (0.7oz)
40g (1.4oz)

Method of Preparation

  1. Cream butter in an electric mixing bowl with the paddle attachment.
  2. Combine all dry ingredients.
  3. Combine oil, milk and eggs.
  4. Add dry ingredients to butter and mix to combine.
  5. Add oil/milk/egg mixture and mix for 2 minutes on medium speed, scraping the bowl after one minute.
  6. Add rum, and and mix for one more minute.
  7. Butter and flour a mini bundt pan molds and pour batter into them.
  8. Bake at 160°C/320°F for 30-35 minutes.

Glaze

170g (6.0oz)
30g (1.1oz)

Method of Preparation

  1. Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more milk to thin glaze. Use immediately.

Rum Syrup

113g (4.0oz)
57g (2.0oz)
198g (7.0oz)
113g (4.0oz)
20g (0.7oz)

Method of Preparation

  1. Boil all ingredients for 5-8 minutes until slightly thickened.

Final Assembly

  1. Turn cakes out of bundt pan molds and using a brush, apply Rum Syrup to the cakes, soaking them evenly.
  2. Finish off with the Glaze.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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