There are three parts to this recipe and oh so worth it!! Mini Almond Bundt Cakes with Rum Strawberries & Homemade Whipped Cream. Need I say more? I mean, rum, strawberries, almonds …. you can’t go wrong! This is a great dessert for date night!
Mini Almond Bundt Cakes with Rum Strawberries & Homemade Whipped Cream
Rum Soaked Strawberries
2 cups strawberries, hulled
2 tablespoons spiced rum
2 tablespoons white sugar
Cut the strawberries into bite-sized pieces and transfer to a bowl. Add the sugar and rum and mix. Refrigerate for at least 4 hours stirring occasionally – if you have the time, allowing the berries to macerate overnight is ideal.
Mini Almond Bundt Cakes
(Makes about 12)
¾ cup sliced almonds
1 cup unsalted butter, softened
1 ¼ cups white sugar
2/3 cup milk
2 teaspoons almond extract
1 ¼ cups flour
1 teaspoon baking powder
½ teaspoon salt
Preheat the oven 350-degrees. Toast the almonds in a large pan over medium heat. Stir the almonds around until lightly golden. Allow the almonds to cool, and then grind them in a food processor until fine.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg, milk, and almond extract until smooth. Add the ground almonds. Sift the dry ingredients into the bowl and mix to combine.
Spray a mini bundt pan with baking spray and fill each well two-thirds of the way full. Bake 18-22 minutes until a tester comes out clean. Allow the cake to cool in the pan – then invert onto a wire rack.
Homemade Whipped Cream
2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
Place a metal mixing bowl and your beaters in the freezer for 10-15 minutes.
Remove and add the sugar, vanilla, and cream to the bowl. With your mixer on low, beat the cream until it thickens and you have stiff peaks.
Cream will keep for about 10 hours – you can re-whip during that time if it starts to thin.
Spoon some of the whipped cream onto a plate. Place the cake on top, then sprinkle the strawberries on top. Repeat for desired servings.