It was a drizzly, gross day here in Middletown. We're counting down the days until Spring Break, dreaming of beaches and better weather. Unfortunately, I won't be going anywhere warm this break, so I really don't have any tropical vacation to look forward to in order to pull me out of the rainy day blues. I do, however, have a birthday cake to make.
My friend Ericka turned 21 this week, so you know what that means- a boozy birthday cake! My solution to combining a birthday, pre-Spring Break excitement, and rainy day blues? Mini tropical rum cakes, of course!
Before I tell you about the cakes, I need to tell a little anecdote about the rum. I usually don't drink, and I just turned 21 two weeks ago, so my experience with buying alcohol is very limited. My first experience in a liquor store was buying a bunch of wine for my birthday party, and my second was today. I walked up to the counter, placed my hands on the counter, and very shyly said to the two men behind the counter, "Ok, so I've never bought rum before, but I need it to make a cake" and then smiled and waited for a response. The two men laughed, asked me a bunch of questions about the kind of cake, and then argued about which one they should sell me. They eventually settled on a small bottle of white rum, (even though the recipe calls for dark), and told me their names and that I could feel free to bring them a piece of it. Little do they know, I'll be showing up with two little cakes tomorrow.
Anyway, back to the cake. I enlisted the assistance of my friend and fellow baking queen, Annika, to help me out on this one. (We also just needed an excuse to catch up). I adapted the cakes from this recipe. My changes: For the cake batter, I added two rings of canned pineapple that I pureed in my food processor, and then 1/3 cup flour to compensate for the added moisture. It gave the cake a fluffier texture with just a little more of that tropical flavor I was going for. For the rum syrup, I substituted the water for canned pineapple juice, and added about 1/4 cup shredded coconut. I'm not sure if it was because I used white rum instead of dark rum, but you can definitely taste it in these cakes. If I were to make them again, I might add coconut to the cake batter and add more sugar to the rum syrup.
|Ingredients and mini bundt pans|
|The fluffiest cake batter I've ever seen!|
|The little cakes had a really beautiful color and didn't rise too awkwardly|
|Pouring the rum syrup|
|Warning: it may look cute, but this baby is LOADED with rum|
Love and cookies,