Peach Cordial Mini Bundt Cakes
A childhood orchard trip inspired Melinda Murphy of Olathe, Kansas, to create this recipe, a finalist in our Best of the Midwest® Recipe Contest. The cakes are moist, sweet and generously proportioned, so you may want to serve a half cake to each person (or bake them in muffin cups instead).
Ingredients
Directions
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Preheat oven to 350°. Butter and flour six 1-cup fluted individual tube pans or eight 3¿1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup, combine peach nectar and rum; set aside.
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In a large bowl, beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond extract and vanilla. Sift flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
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Bake for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3¿1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
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Meanwhile, for syrup: In a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
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Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
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For glaze: In a medium mixing bowl, combine the remaining 1/4 cup rum mixture, the powdered sugar and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.