Rum-Glazed Dried Plum Mini-Cakes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Via the web from Conagra. Ingredients:
nonstick cooking spray |
1 tablespoon all-purpose flour (for dusting pan) |
1/2 cup margarine, melted |
1/4 cup granulated sugar |
1 1/2 cups chopped dried plums |
1/2 cup dark rum |
1 1/2 cups water, divided |
1/2 cup chopped pecans or 1/2 cup walnuts, toasted |
1 (18 1/4 ounce) package yellow cake mix |
1 (3 ounce) package vanilla instant pudding mix |
1 cup egg beaters fat-free liquid egg product |
Directions:
1. Preheat oven to 350°F
2. Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray. Lightly dust with a small amount of flour.
3. Place a small saucepan over medium heat. Combine 1/2 cup of the non-melted margarine with the sugar. When margarine is melted, add the dried plums, rum, and 1/4 cup water.
4. Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently. Drain plum mixture, reserving syrup.
5. In a small bowl, combine drained plums with nuts. Press in bottoms of prepared pans, dividing evenly.
6. In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine. Using an electric mixer, beat on low speed 30 seconds. Increase to medium speed and beat 2 minutes longer. Spoon batter in pans over fruit. Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
7. Cool in pan 2 minutes. Run thin knife around edges of cakes. Remove from pans and place on a wire rack. Prick top of cakes with toothpick in several areas. Reheat glaze over medium heat and brush over tops and sides of cakes. Cool.
8. *NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.
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