Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Unsifted Flour (about)
1/4 c Sugar
1 pk Active Dry Yeast
1/2 c Milk
1/4 c Margarine
3 md Eggs (room temperature)
Rum syrup
Sweetened Whipped Cream
Sliced Almonds
-----RUM SYRUP-----
1 c Sugar
1/2 c Rum
1/2 c Water
Combine 2/3 cup flour, sugar and yeast.
Heat milk and margarine until very warm (120 - 130 F).
Add to dry ingredients and beat 2 minutes.
Stir in more flour to make a stiff batter.
Cover; Let rise until doubled - about 1 hour.
Stir down. Spoon evenly into 12 greased 3x1 1/2 inch
muffin pans. Let rise, just until batter reaches top
of cups, about 25 minutes. Bake at 375F about 15
minutes or until done. Before removing from pans,
immediately prick cakes with fork. Slowly spoon syrup
over cakes. Turn out onto wire rack after syrup is
absorbed. Serve topped with whipped cream and almonds.
Rum Syrup: Bring 1 cup sugar, 1/2 cup rum and 1/2 cup
water to a full boil, stirring. Remove from heat; let
cool.
