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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Butter and flour six 1-cup fluted individual tube pans or eight 3 1/4-inch muffin cups. Set aside. In a 1-cup glass measuring cup, combine peach nectar and rum; set aside.
In a large bowl, beat 1/2 cup of the softened butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each. Beat in almond extract and vanilla. Sift flour, baking powder, kosher salt and baking soda into the batter. Beat just until combined. Add 1/2 cup of the rum mixture and the boiling water. Stir by hand until the liquids are incorporated. Divide batter evenly among the prepared pans.
Bake for 20 to 25 minutes for the fluted individual tube pans or 18 to 20 minutes for the 3 1/4-inch muffin cups or until a toothpick inserted near centers comes out clean.
Meanwhile, for syrup: In a small saucepan combine 1/4 cup of the remaining rum mixture with the remaining 1/4 cup granulated sugar and the remaining 1/4 cup softened butter. Cook and stir until sugar dissolves and mixture just come to a simmer. Remove from heat.
Place cakes in pans on a wire rack. Using a toothpick, poke about a dozen holes in each cake. Slowly and evenly spoon syrup over cakes. Cool in pans about 1 hour or until cakes absorb syrup. Unmold cakes.
For glaze: In a medium mixing bowl, combine the remaining 1/4 cup rum mixture, the powdered sugar and 1/4 cup melted butter. Stir briskly to combine. Drizzle over cakes.