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In celebration of Martha Stewart's first-ever cake cookbook, we're sharing the mogul's Mini Rum Bundt Cake recipe. This dessert is PERFECT for the holiday season! Find ingredients and instructions below and if you're interested in purchasing "Martha Stewart's Cakes," you can find it here.
Martha Stewart's Mini Rum Bundt Cakes
Makes 9 servings
For the cakes:
1 cup (2 sticks) butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup buttermilk
2 tablespoons dark rum
1 cup packed light brown sugar
1/2 cup granulated sugar
5 large eggs
For the glaze:
2 cups confectioners’ sugar
1 tablespoon rum, plus up to 1 1/2 teaspoons more, if needed
1 tablespoon plus 1 1/2 teaspoons milk
Make the cakes: Preheat oven to 325°F. Generously butter nine 1-cup mini Bundt pans; dust with flour, tapping out excess. Sift together flour, baking powder, and salt into a medium bowl. Combine buttermilk and rum in a glass measuring cup.
With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture in 2 batches, alternating with the buttermilk mixture and beginning and ending with the flour; beat until just combined.
Fill each pan with about 1/2 cup batter; tap pan on counter. Bake until tops spring back when lightly touched, edges begin to pull away from pan, and a cake tester comes out clean, 18 to 25 minutes. Transfer pans to a wire rack to cool 10 minutes; turn out cakes onto rack to cool completely. (Cakes can be stored at room temperature, wrapped in plastic, up to 3 days.)
Make the glaze: Whisk together confectioners’ sugar, 1 tablespoon rum, and milk until smooth, adding more rum if needed to reach desired consistency. Set cakes on a wire rack over a rimmed baking sheet. Drizzle 1 1/2 tablespoons glaze over each cake.
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