Bundt cakes do not have to be large. The larger the pan, the more time is required for baking. These ones are actually small, they come in a metal tray of 6 and they bake uniformly.
I've got in love with these little shapes because I have had the "mother" bundt pan with the same shape for years. They are bigger than a usual cupcake, the 6 of them can hold 4.5 cups of butter. So for this composition, you need 2 trays or you can adjust the ingredients to match the size of the tray. I only have one tray and the rest of the batter went in other moulds that I had.
The addition of lokum adds sweetness and because it is flavoured, this is transferred to the little cakes too.
Ingredients: (for 10 cups composition)
- 625g all-purpose flour
- 250g butter (must be at room temperature)
- 150g sugar
- 8 eggs
- 275g milk
- 12g baking powder
- 30g rum
- 2 tablespoons rum essence
- 2g salt
- 275g lokum (diced)
Directions:
- Preheat the oven at 160ºC.
- Beat the butter with sugar with a standing mixer until light and fluffy.
- In a separate bowl, whisk the eggs with rum and rum essence.
- In another separate bowl, whisk the flour with baking powder.
- With the mixer on, add alternatively over the butter the eggs and flour mixtures. You might need to stop from time to time to scrape the walls of the mixer bowl.
- Prepare the bundt trays by buttering them and sprinkling flour on them.
- Pour the batter into the bundt trays and put them in the oven.
- Bake for 45 minutes at 160ºC or until they get a brownish colour.
- Let them cool in the trays until you can touch them without being burned.
- Invert the bundtlettes on a wired rack and let them cool completely to room temperature.
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