Peach-rum mini bundt cakes

Directions:
1. Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4-cup miniature fluted tube pan. In a small bowl, combine flour, baking powder, and nutmeg; set aside.

2. Preheat oven to 325 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, 2 tablespoons a a time, beating on medium-high speed about 6 minutes or until mixture is very light and fluffy.

3. Stir in the 3 tablespoons peach liqueur, the lemon peel, and vanilla. Add eggs, one at a time, beating for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture to egg mixture, beating on medium-low speed just until combined. Pour into prepare pans.

4. Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on wire racks for 10 minutes. Remove from pans; cool on wire racks, flutes sides up. Prick the fluted top and side of each cake generously with tines of a fork.

5. For syrup: In a medium saucepan, combine the 1/3 cup granulated sugar, the water, brown sugar, and corn syrup. Cook and stir over medium heat until bubbly and most of the sugar is dissolve; remove from heat. Stir in the 1/4 cup rum. Cool for 5 minutes.

6. Dip the top half of each cooled cake into syrup. Place cakes on wire racks set on large trays or baking sheets. Spoon or brush any remaining syrup over cakes. Cool cakes completely on wire racks. Serve cakes topped with shipped cream and fresh peaches.