Name: Rum Cake (Gluten Free)
Ingredients: 1 cup 120 g chopped raw pecans (or walnuts); 1/2 teaspoon pure vanilla extract; 1 1/4 cup 225 g granulated sugar; 1 3/4 cup 245 g all purpose gluten free flour (I used Better Batter once, and my Better Than Cup4Cup Blend once—both worked great); 3/4 teaspoon xanthan gum (omit if your blend already contains it); 3/4 cup 72 g nonfat dry milk, ground into a finer powder (for dairy free, you can try an equal amount, by weight, of blanched almond flour); 3 tablespoons 27 g cornstarch (or try arrowroot); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 cup 112 g canola oil (or try another neutral oil, like peanut); 3 tablespoons 1 1/2 fluid ounces gluten free rum*; 4 eggs (240 g, weighed out of shell at room temperature, beaten); 1/2 cup 4 fluid ounces milk, at room temperature (any kind will do); 6 tablespoons 112 g unsalted butter, chopped (for dairy free, try Earth Balance buttery sticks); 3 tablespoons 1 1/2 fluid ounces water; 3/4 cup 150 g granulated sugar; 1/8 teaspoon kosher salt; 6 tablespoons 3 fluid ounces gluten free rum*; Confectioners ’ sugar (for dusting); *Pure rum

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Rum Cake (Gluten Free)

Servings:

Author: Glutenfreeonashoestring.com

Ingredients

For the Cake

1 cup 120 g chopped raw pecans (or walnuts)
1/2 teaspoon pure vanilla extract
1 1/4 cup 225 g granulated sugar
1 3/4 cup 245 g all purpose gluten free flour (I used Better Batter once, and my Better Than Cup4Cup Blend once—both worked great)
3/4 teaspoon xanthan gum omit if your blend already contains it
3/4 cup 72 g nonfat dry milk, ground into a finer powder (for dairy free, you can try an equal amount, by weight, of blanched almond flour)
3 tablespoons 27 g cornstarch (or try arrowroot)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup 112 g canola oil (or try another neutral oil, like peanut)
3 tablespoons 1 1/2 fluid ounces gluten free rum*
4 eggs 240 g, weighed out of shell at room temperature, beaten
1/2 cup 4 fluid ounces milk, at room temperature (any kind will do)

For the Glaze

6 tablespoons 112 g unsalted butter, chopped (for dairy free, try Earth Balance buttery sticks)
3 tablespoons 1 1/2 fluid ounces water
3/4 cup 150 g granulated sugar
1/8 teaspoon kosher salt
6 tablespoons 3 fluid ounces gluten free rum*
Confectioners ’ sugar for dusting
*Pure rum without flavorings or additives, is gluten free. You can use anything from dark rum to light rum, depending upon your taste preference. If you would like to try to make this cake completely alcohol-free, try using water in place of the rum in equal measure, but add a fair amount of rum extract. As always, feel free to experiment!

Instructions

First, make the cake. Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt pan). Grease well a standard bundt pan. In a small bowl, place the chopped raw pecans, vanilla extract and 1/8 cup (25 g) granulated sugar, and toss to combine. Scatter the sugared nuts evenly on the bottom of the prepared bundt pan, and set the pan aside.
In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and remaining 1 1/8 cups (225 g) granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the canola oil, rum, eggs and milk, beating to combine after each addition. The batter should be thickly pourable. Pour the batter evenly on top of the chopped nuts in the bundt pan and shake into an even layer. Place the bundt pan in the center of the preheated oven and bake until a toothpick inserted in the center of the cake comes out mostly clean, or with a few moist crumbs attached (about 45 minutes—or 40 minutes for a dark bundt pan). Be careful not to over bake the cake, as the bottom will burn easily. Remove the cake from the oven and allow the cake to cool in the pan for 10 minutes.
While the cake is cooling, make the glaze. In a small, heavy-bottom saucepan, place all of the glaze ingredients except for the rum. Bring to a boil, stirring frequently, over medium heat. The mixture will begin to bubble. Remove the pan from the heat, add the rum, and mix to combine. The rum will cause the mixture to bubble up quickly. Just stir until the bubbling subsides, which will happen quickly. Return the saucepan and bring to a simmer over medium heat, stirring occasionally, until the glaze is reduced by nearly 1/4 (about 5 minutes). The glaze should bubble gently while it is reducing. If it bubbles too fiercely, reduce the heat.
Glaze the cake. Pour the hot glaze evenly over the warm cake, still in the pan, and allow to sit until the cake has absorbed the glaze (about 10 minutes more). If the glaze is slow to absorb into the cake, pierce the top of the cake in a few spots with a butter knife. Carefully pull the cake away from all of the edges of the bundt pan with a butter knife before inverting it onto a serving platter to unmold it. Dust lightly with confectioners’ sugar and serve warm.