2 c  Unsifted Flour (about)
1/4 c  Sugar
1 pk Active Dry Yeast
1/2 c  Milk
1/4 c  Margarine
3 md Eggs (room temperature)
Rum syrup
Sweetened Whipped Cream
Sliced Almonds

RUM SYRUP
1 c Sugar
1/2 c Rum
1/2 c Water

Combine 2/3 cup flour, sugar and yeast. Heat milk and margarine until very
warm (120 – 130 F). 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 12 greased 3×1 1/2 inch muffin pans. Let rise,
just until batter reaches top of cups, about 25 minutes. Bake at 375F 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, 1/2 cup rum and 1/2 cup water to a full boil,
stirring. Remove from heat; let cool.