I know y’all clicked over today to see the recipe for these amazing Apple Spiced Rum Cakes with Apple Cider Caramel Glaze, but first I have to tell y’all about Meseidy.
This past summer I spoke at BlogHer Food in Austin, while I was pacing the hallway running over 75 different things I remember eyes that sparkled, a smile that lit up the day and the feeling of being around my best friend.
In my own fit of nerves and crazy, I think I asked her to repeat her name 7 times. Thankfully, she’s kind and gracious, and did so without rolling her eyes (at least as far as I saw)
In that hall in a hotel in Austin, I fell deep into adoration with Meseidy, and once I got back home to Katy, I fell even deeper into love with her blog. Meseidy makes food that makes you want to gather round her kitchen table, and she photographs it in such a way that makes you drool.
I’m Meseidy (Meh-say-dee) blogging at The Noshery since 2008 and I am very excited to be
participating in Bake, Sew & Craft-along. Thank you so much to our wonderful
hostess for helping us share all these yummy treats.in my head, this ball of energy approached me and struck up a conversation.
A little bit about myself. Wife and mother to three four-legged children (including
an ornery Terrier). Landlocked Puerto Rican who must be within a five-mile radius
of a plantain at all times. My recipes are always from scratch, ideas inspired by my
travels, and cooking techniques I’ve learned along my journey from home-cook to
chef—plus some life misadventures, DIY and craft tips, and doggie shenanigans
thrown in to keep you on your toes.
My dishes reflect life as a former military brat
with a pinch from here and dash from there. I love pairing interesting ingredients
together and am always on a mission to create the perfect bite.
When Rachel asked who wanted to participate with Bake, Sew & Craft-along I
immediately raised my hand. Well my virtual hand…via comment. What can I say, I
love making tasty treats and sharing the love, I’m a feeder.
I thought about what I wanted to make for a while and I decided on mini rum
cakes, but not just plain rum cakes but apple spiced rum cakes with apple cider
caramel sauce. When I first made these little cakes, I diced the apples, but it made
the cake lumpy. They were tasty, but lumpy and very difficult to remove from the
pan. Round two I decided to grate the apples instead. It made all the difference. The
result was beautiful irresistible little cakes. Just be sure to butter the heck out of the
Who’s not going to love you after getting one of these babies? Pass these around
to your neighbors, friends, family or co-workers and you will be the most popular
kid on the block. But wait, there is more, swing by my blog and get a printable label for your tasty gifts.
While you’re there you should enter the wicked sweet giveaway.
- 2 cups flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup instant vanilla pudding mix, dry
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1/2 cup spiced rum
- 3 apples, peeled & grated
- 2 teaspoons vanilla
- butter for greasing pan
- flour for dusting pan
- 1/2 cup unsalted butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup spiced rum
- 1/2 teaspoon vanilla
- Caramel Glaze
- 1 cup apple cider
- 3 tablespoons butter
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons heavy cream
- Preheat oven to 325Â°F. Generously grease cake pan and lightly flour. Set aside.
- Place all of the cake ingredients except the rum and vanilla in the bowl of a stand
- mixer. Beat on medium speed for 2 minutes, scraping down the sides of the bowl
- after one minute.
- Add the rum, and vanilla and beat for another minute. Pour the batter into the
- prepared pan, filling the molds 3/4 of the way.
- Bake cakes for 25 to 30 minutes or until a cake test comes clean. Leave the cakes in
- the pan to cool slightly while you make the soaking syrup.
- In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring
- to a boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup
- thickens slightly. Remove from the heat and stir in the vanilla.
- Spoon a tablespoon of syrup over the cakes while still in the pan. Allow the syrup to
- soak in, and then repeat again and again until all the syrup is used.
- Cover the pan loosely with plastic wrap and allow the cakes to sit out overnight to
- cool completely and soak in the syrup. Loosen the edges of the cake and invert on to
- a cooling rack over a sheet pan lined with parchment paper.
- Pour apple cider into sauce pan, bring to a boil. Boil until reduced by half. Add
- remaining caramel ingredients to sauce pan and bring to a boil. Boil for 10 minutes,
- occasionally swirling the pan. Drizzle over cakes.
Can use large muffin pans in place of mini bunt cake pans.