Mini Spiced Pound Cakes with Orange Rum Glaze

Tonight Justin and I were looking for recipes that had oranges in it.  When we found this recipe on www.foodnetwork.com, we thought it was perfect. It was only time that Justin and I start cooking with our favorite liquor of choice- Captain Morgan. 

However, we did not follow the recipe 100%, of course....due to the fact that we didn't have cake flour, buttermilk, or a bundt pan. (Need to register for that!) Here's the actual recipe. We always taste the batter before we put it into the pan for baking. And let me tell you- I could have eaten all the batter. This recipe is AMAZING...and I swear that part of it was substituting the yogurt for the buttermilk. (Saved some calories & fat while we were at it!) This recipe will yield about 22 mini cakes...depending on how much batter you eat. 


Here is our Recipe: 

• non-stick spray
• 1/2 cup chopped pecans
• 1 1/2 sticks of butter, softened
• 3/4 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 0.5 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1 3/4 cups All Purpose Flour
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup non-fat french vanilla yogurt 

Orange Rum Sauce:

• 1/2 cup sugar
• 2 tablespoons cornstarch
• Pinch salt
• ~ 2 medium oranges, juiced and strained, yield 1 cup
• 1/2 teaspoon orange zest
• 1/4 cup rum
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Directions

Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.

Prepare 2 muffin pans with non-stick spray. (Don't be afraid to use it!) Place chopped pecans evenly in each of individual muffin cups.

In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour about 1/2 way into prepared pans and bake for ~ 20 minutes. Cool in the pans for 10 minutes, than take each individual cake out and put onto wire rack or plate.

Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.

The Final Product:

Amazing. They are on my stove right now....and I just want to eat them all.