Mini Rum Pecan Tea Cakes

• 1 c. chopped pecans toasted
• 1 box of yellow cake mix
• 1 pkg.  instant vanilla pudding
• 4 eggs
• ½ c. cold water
• ½ c. vegetable oil
• ½ c. spiced rum
• ½ t. ginger

Preheat oven to 350°.  Grease mini bundt pans (These are the ones that have 12 cakes on a pan).  We like to use the flour spray.  Sprinkle nuts in the bottom of the pans.  Mix first together on low speed of mixer: cake mix, vanilla pudding, eggs, water, oil, rum and ginger.  Mix at medium speed for 2-3 minutes.  Pour batter over the nuts.  Bake 13-15 minutes or until done with a toothpick.  Let sit for 10 minutes.  Remove from pan, transfer to wire rack.  Spoon glaze immediately over the top and sides of the cakes. Garnish with a pecan on top.

Glaze:

• ½ c. butter
• 1/8 c. water
• ½ c. sugar
• ¼ c. rum

Melt butter in microwave for 1 minute.  Add sugar and water and microwave for one minute. Stir and microwave again for another minute. Stir in rum.  (Do not microwave rum in mixture, it will scorch and leave a funny aftertaste).  Makes about 35-40 mini tea cakes.

If you like this recipe, we have many more in our cookbooks that you can order online.