I made this recipe for the first time this weekend and made 24 mini bundt cakes out of it. I made a couple small changes. I baked my minis at 300 degrees for about 15 minutes. In the cake, I used milk instead of water and I used Capt Morgan rum in the cake and glaze. The first batch, I cooked off the alcohol for 5 minutes and after they cooled, I could barely taste the rum. So, the second time I did exactly as the recipe stated and there was a great rum flavor, it wasn't too strong either. Some of the glaze sat on the bottom of my cakes, so I turned them upside down for a little bit, so they would dry. I was putting them in holiday bags and didn't want them to be too sticky. I did have a lot of glaze left over, which was probably because I made mini cakes instead of one big cake. The cakes had great flavor and were very moist. They are definitely better a day or two later. This will be a recipe I use every year!
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I made this recipe for the first time this weekend and made 24 mini bundt cakes out of it. I...