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Tuesday, December 20, 2011

Holiday Rum Cakes

These “cookies”, Holiday Rum Cakes, are my own creation. They are made from a store bought cake mix (I prefer Betty Crocker Butter Recipe Yellow Cake Mix.) and golden rum. Yum! I know that some foodies out there might see using a store bought cake mix as sacrilege; however, I believe that using ones resources well enables the home cook to save time and reduce stress during the holidays! These cookies are really more like little cakes. I top them with Royal Icing. My family and friends love to receive these cakes during the holidays.

Holiday Rum Cakes


1 package yellow butter recipe cake mix

¾ cup golden rum

butter, at room temperature




Preheat your oven to 350 degrees

Follow the package cake directions adding a ½ cup flour* (*this is an adjustment for high altitude baking) and replacing ¾ cup of the water with rum and all of the oil with softened butter.

Line regular size cupcake tins with fluted paper liners. Using a #50 disher (1 ¼ tablespoons), spoon batter into paper liners only filling each cupcake a ¼ to a 1/3 of the way up the sides. Bake for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. While still warm peel paper liners off cakes and place them on a serving platter. Repeat until all the cake batter has been cooked. When cakes are completely cooled brush with Royal Icing – recipe follows. ©2011

Tip: You can reuse the paper liners for this batch.


Pour batter into mini loaf pans until it comes about half way up the sides of the pans. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely, slice, and serve. These mini loaves also make wonderful holiday gifts! ©2011

Royal Icing

This recipe is taken from The best of Martha Stewart Living Holidays cookbook, paperback version, ©1993, page 72.


1 cup confectioners’ sugar, sifted

1 large egg white

If desired, you may use a few drops of food coloring to color the icing. I left mine plain.


Mix the sugar and the egg white together. Add coloring if desired. Brush on the cooled cakes. This icing may also be brushed or piped onto cooled cookies.

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