Ingredients
- 250 gr unsifted flour
- 250 gr sugar
- 120 ml milk
- 120 gr rum
- 120 ml water
- 55 gr margarine
- 3 slices eggs
- 1 package dry yeast (active)
Combine two third cup flour, sugar and yeast. Heat milk and margarine until very warm (120 50ºC ). Add to dry ingredients and beat 2 minutes. Stir in more flour to make a stiff batter. Cover; Let rise until doubled about 1 hour. Stir down. Spoon evenly into dozen greased 3x 4 cm muffin pans. Let rise, just until batter reaches top of cups, about 25 minutes. Bake at 190ºC about 15 minutes or until done. Before removing from pans, immediately prick cakes with fork. Slowly spoon syrup over cakes. Turn out onto wire rack after syrup is absorbed. Serve topped with whipped cream and almonds. Rum Syrup: Bring 1 cup sugar, half cup rum and half cup water to a full boil, stirring. Remove from heat; let cool.
