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1
Preheat oven to 350F
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2
Coat 12 mini-bundt pan cups (or 6 mini loaf pans (5 3/4 x 3 1/4 x 2-inch) with cooking spray.
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3
Lightly dust with a small amount of flour.
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4
Place a small saucepan over medium heat.
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5
Combine 1/2 cup of the non-melted margarine with the sugar.
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6
When margarine is melted, add the dried plums, rum, and 1/4 cup water.
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7
Increase to high heat, bring to a boil, reduce heat and simmer, uncovered, 2-3 minutes or until the consistency of syrup, stirring frequently.
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8
Drain plum mixture, reserving syrup.
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9
In a small bowl, combine drained plums with nuts.
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10
Press in bottoms of prepared pans, dividing evenly.
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11
In a large mixing bowl, combine cake mix, pudding mix, 1 cup water, eggs, and the melted margarine.
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12
Using an electric mixer, beat on low speed 30 seconds.
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13
Increase to medium speed and beat 2 minutes longer.
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14
Spoon batter in pans over fruit.
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15
Bake 15 to 20 minutes for mini-bundt pans (25 to 30 minutes for loaf pans), or until toothpick inserted in center of cake comes out clean.
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16
Cool in pan 2 minutes.
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17
Run thin knife around edges of cakes.
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18
Remove from pans and place on a wire rack.
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19
Prick top of cakes with toothpick in several areas.
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20
Reheat glaze over medium heat and brush over tops and sides of cakes.
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21
Cool.
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22
*NOTE: May substitute rum with 1/2 cup water and 1 1/2 teaspoons rum extract, if desired.
