Mini Whipping Cream Pound Cakes with Butter Rum Glaze
Bring some family traditions to the table this holiday season with these mini whipping cream pound cakes with a butter rum glaze!
Recipe type: Dessert
Ingredients for Mini Whipping Cream Pound Cakes:
  • 1 stick (1/2 cup) Clover Organic Farms Unsalted Butter, room temperature
  • 1½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1½ cup cake flour
  • ½ cup Clover Organic Farms Heavy Whipping Cream, room temperature
  • ½ tablespoon vanilla extract
  • 1 teaspoon almond extract
  • zest of one small orange
Ingredients for Butter Rum Glaze:
  • 3 tablespoons Clover Organic Farms Unsalted Butter
  • 1½ tablespoon rum
  • 1¼ cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon water
  1. Preheat oven to 325 degrees.
  2. Add the butter to a mixing bowl and beat with a mixer on low until smooth and creamy. Add the sugar and continue to beat together.
  3. Slowly add the eggs, continuing to beat the mixture after adding each egg.
  4. Add the extracts.
  5. Add the flour and whipping cream, alternating a bit at a time of each. Continue to mix on low, just until blended.
  6. Fold in the zest.
  7. Prepare the mini bundt pan by spraying with a quality baking spray.
  8. Add the cake mixture evenly into each cavity of the pan. Allow to bake for about 20-23 minutes, until a toothpick comes out clean when inserted into the cake.
  9. Allow pan to cool for a few minutes, then flip the pan over on top of cooling racks to let the cakes cool.
  10. While the cakes are cooling, prepare the glaze by melting the butter and adding the rum while cooking over low. Let them cook together for a few minutes, then remove from heat and allow to cool. Add the powdered sugar, the milk and water and mix until smooth.
  11. Gently spoon the glaze over the cooled cakes once the glaze has reached room temperature. Spoon around the tallest part of the cakes in a circular motion, allowing the glaze to drizzle down the cake.
  12. Top with sugared berries, if desired.
  13. Serve with egg nog and enjoy!
Recipe by Mama Harris' Kitchen at