MINI RUM CAKES RECIPES

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POUND CAKE WITH RUM TOPPING RECIPE | ALLRECIPES



Pound Cake with Rum Topping Recipe | Allrecipes image

Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.

Provided by Jessica

Categories     Rum Desserts

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 10 inch tube pan

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup butter
3 ¾ cups confectioners' sugar
4 eggs
2 teaspoons vanilla extract
1 cup cold water
1 cup white sugar
¼ cup water
½ cup butter
5 tablespoons rum

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.

Nutrition Facts : Calories 296.3 calories, CarbohydrateContent 41.9 g, CholesterolContent 61.5 mg, FatContent 12.5 g, FiberContent 0.5 g, ProteinContent 3.1 g, SaturatedFatContent 7.6 g, SodiumContent 109 mg, SugarContent 27.7 g

MINI BEEF WELLINGTONS RECIPE - OLIVE MAGAZINE RECIPES AND ...



Mini Beef Wellingtons Recipe - olive Magazine Recipes and ... image

Perfectly cooked beef, mushrooms and flaky pastry make the best beef wellington. Make these individual versions for a special occasion or just for special family and friends

Provided by Janine Ratcliffe

Categories     Dinner

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 9

4 small beef fillet steaks, trimmed
olive oil
1 shallot, finely chopped
butter
200g chestnut mushrooms, finely chopped
a couple of sprigs thyme, leaves stripped and chopped
300g puff pastry
8 slices parma ham
1 egg, beaten to glaze

Steps:

  • Heat a frying pan until very hot. Rub the steaks all over with olive oil and season well. Sear for a minute on each side, then remove from the pan and leave to cool completely.
  • Cook the shallot in a knob of butter until soft, add the mushrooms and thyme, then season and cook, stirring occasionally. The mushrooms will give out a bit of water, so keep cooking them until there is no moisture left in the pan. Leave to cool.
  • Roll out the pastry to 20p-thickness. Cut out 4 circles that are 2½cm larger than the fillets, and 4 more circles that are 3½cm larger. Sit the smaller circles on a baking sheet.
  • Sit the fillets on 2 overlapping pieces of ham and top each fillet with some of the mushroom mix.
  • Wrap each of the fillets up in the slices of ham.
  • Sit each fillet on the smaller pastry circles, then brush the edges with egg.
  • Drape over the larger circles and press to seal, making sure there are no air pockets.
  • Mark the edges with the back of a fork and glaze the outside with egg.
  • Score the top of the wellingtons. Chill for 15 minutes. Heat the oven to 220C/fan 200C/gas 7. Bake the wellingtons for 12 minutes for medium rare, 15 minutes for medium.

Nutrition Facts : Calories 627 calories, FatContent 36.1 grams fat, CarbohydrateContent 26.8 grams carbohydrates, FiberContent 0.8 grams fiber, ProteinContent 48.3 grams protein, SodiumContent 2.6 milligram of sodium

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