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Spiced Ginger Rum Bundlets by Chef Kelerne Cupid
INGREDIENTS
- ¾ Cup hot water ( not boiling water ) - 2 tsp baking soda
- ¾ cup molasses - 1 cup veg . oil - 2 large eggs
- 3 ” piece of ginger ( washed peeled , finely grated ) - 2 . 1 / 2 cups A . P Flour
- 1 tsp cinnamon - 1 cup sugar
- 1 tsp salt - ½ cup brown sugar
For the Spiced Rum Glaze - ¼ cup heavy cream
- 1 cup sugar
- ¼ tsp cinnamon - ¼ tsp ground ginger - 6 tbsp salted butter
- 1 tbsp corn syrup - 2 tsp vanilla
- ½ cup dark rum
DIRECTIONS
Preheat oven to 350 degrees Grease and lightly flour 8 mini bundlet pans and set aside
In a small cup combine baking soda and water and stir till completely dissolved and set aside for further use .
In a mixing bowl combine molasses , oil , eggs , and ginger until fully combined
In a separate mixing bowl combine flour , cinnamon , sugar , salt and brown sugar , whisk together until fully incorporated
Add baking soda / water mixture , and the molasses mixture to the flour mixture and stir until smooth
Evenly pour the batter into each pre-greased pan ( approx . ½ -less than ¾ full )
Bake for about 30 0-35 mins or until cake testing knife comes out clean . While the bundtlet are in the oven make the spiced rum glaze
In a small saucepan , on medium high heat , add the cream , sugar , cinnamon , ginger , butter , corn syrup , and vanilla , and bring to a light boil .
Reduce the heat to a low simmer and allow to cook until mixture has slightly thickened ( approx . 10 mins )
Add rum and let simmer for 5 mins then remove off heat and set aside
When you remove the bundtlet out of the oven , let cake cool for about 10 mins before removing from pan .
Gently spoon the glaze over the cake until covered to preferred liking … ENJOY !!