shooter rum cakes

How To Make shooter rum cakes

• 1

  Preheat oven to 325 degrees. For a large single Bundt cake, spray with non-stick spray. For individual Bundt cakes, spray 12-cake baking pan with non-stick spray before each batch (wash in between batches – it will make 18 individual cakes). Mix all cake ingredients together with mixer. Pour into prepared pan. Bake for 1 hour – for large single cake; 20 minutes for individual cakes.
• 2

  Glaze - Put all ingredients in saucepan. Stir to dissolve sugar and bring to a boil – medium heat. Boil for 1 minute. Remove from heat.
• 3

  When cake/cakes are finished baking, remove from oven. Poke small holes in the top with toothpick or cake tester. Pour or spoon ½ of glaze mixture over cake/cakes. Allow enough time for cake/cakes to absorb glaze. Dump large cake out on serving plate and spoon remainder of glaze on top of cake. If making individual cakes, let cool slightly and remove from baking pan. Place on cooling rack sitting inside of sheet cake pan. After pouring glaze over cakes, then pour the excess glaze from sheet cake pan back into the saucepan to spoon over cakes again. Repeat several times. Let cake cool complete before serving. This cake tastes even better the next day!
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