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1
Preheat the oven to 385 degrees.
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2
Butter, then flour, a 12-c. muffin pan, and set aside.
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3
In a small mixing bowl, stir together the yeast and hot water till the yeast dissolves.
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4
Add in 1/8 c. flour, stirring till a paste is formed.
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5
Set aside for 10 min.
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6
In a mixing bowl, beat the butter and sugar together with an electric mixer for about 5 to 6 min, till a light ribbon is formed.
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7
Remove the beaters and clean all of the butter mix into the bowl.
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8
Place a dough hook attachment on the mixer and add in the yeast mix, the remaining flour, the salt, the Large eggs and yolks and mix well, about 8 to 9 min, till the dough pulls away from the sides of the bowl.
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9
Remove the dough from the mixing bowl and divide it into 12 equal portions.
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10
Place each portion into a c. of the prepared muffin pan, cover with a towel and allow to stand for one hour, to rise by double.
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11
Place the cakes in the oven and bake for 20 to 25 min, till cooked through or possibly when a toothpick entered at the center exits clean.
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12
Remove and allow to cold on a cake rack for 20 min.
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13
Remove the cakes from the pan and place them on a sheet tray.
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14
In a small saucepan, heat the water and sugar to boiling and stir to dissolve the sugar.
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15
Lower heat to a very high simmer and cook 15 min to create a simple syrup.
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16
Remove from heat, add in rum, stir to mix and allow to cold 5 min.
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17
Poke the tops of the cakes with a popsicle stick to create 8 to 10 slender holes.
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18
Spoon the rum syrup over the cakes and into the holes, and repeat twice with the syrup which drains out of the bottom.
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19
Serve with unsweetened whipped cream.
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20
This recipe yields 12 individual cakes.
