Gluten Free Holiday Rum Cake Recipe

Gluten Free Holiday Rum Cake Recipe

When I was diagnosed with celiac disease, there were a few foods I genuinely feared I would never again be able to eat, gluten free. One favorite I thought I might never enjoy was a gluten free Holiday Rum Cake.

She made this heavenly confection at this time every year, cut it into halves or quarters, wrapped in colorful cellophane with a pretty bow, and delivered to friends and neighbors as holiday gifts. It didn’t take long for people (not just me!) to eagerly anticipate this holiday tradition and begin to inquire of her when they could expect their holiday rum cake delivery!

gluten free rum cake slice

As I’m sure you would agree, a delicious tradition such as this one needed to be carried on … gluten free.

Unfortunately, it took me quite a few holidays before I got the recipe just right (the original recipe called for such things as a “pudding-in-the-mix commercial cake mix” — making it a bit harder to convert for my gluten free holiday rum cake), but now I happily share this gluten free Holiday Rum Cake recipe with you all since I can’t be there to knock on your door with a a cellophane-wrapped edible gift!

gluten free holiday rum cake banner

If you’re really in the Christmas spirit, use Pistachio Instant Pudding  (Jell-O® brand is currently gluten-free and dairy-free) instead of vanilla in this recipe, and use pistachios instead of pecans – the lovely green hue and subtle pistachio flavor are quite nice in this pound cake!  (For the traditional vanilla recipe, I like using Dr. Oetker® Vanilla Pudding Mix, as it’s gluten-free, dairy-free, organic and Non-GMO as well). The glaze is optional, but super tasty!

gluten free pistachio rum cake

Gluten free rum cake made with pistachio pudding mix and pistachios on top makes a festive and delicious holiday dessert!

 

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Gluten Free Holiday Rum Cake Recipe

gluten free holiday rum cake square

1 from 2 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 10-12.

Ingredients

Cake:

  • 4 eggs
  • 1/2 cup light rum (may substitute equal amount of another clear liquid like apple juice, but will change flavor)
  • 1/2 cup vegetable oil of choice
  • 2 tsp. pure vanilla extract
  • 2 2/3 cup (360 grams) gfJules™ Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • 1 cup granulated cane sugar
  • dash salt
  • 1 package gluten-free vanilla pudding dry mix (Jell-O Brand = 3.4 oz; Dr. Oetker = 3.8 oz – either works; both are currently Gluten-Free & Dairy-Free)
  • 1 cup chopped pecans (optional)

Glaze:

  • 1 cup granulated cane sugar
  • 1/4 cup light rum (or other liqueur)
  • 1/4 cup water

Instructions

Cake:

Preheat oven to 325° F or 300° F convection.

Add all liquids and beat until mixed; sift in dry ingredients and beat for 2 minutes on medium speed – expect the batter to be very thick and taffy-like.

For cake: Oil and dust a bundt pan with gfJules™ All Purpose Flour. Sprinkle with chopped nuts. Scoop batter out on top of the nuts and smooth with a rubber spatula.  Bake for 50-60 minutes, removing from oven when a cake tester inserted into the center of the cake comes out clean.

For cupcakes: Oil at least 18 muffin cups with gfJules™ All Purpose Flour (or you may use paper cupcake liners). Fill the muffin cups only 1/2– 2/3 full of cake batter. Bake for 20-30 minutes – test with a cake tester or skewer to ensure that it is clean when removed from the baking cakes.

Glaze:

Bring ingredients to a boil in a small saucepan. Continue to boil for 5 minutes, stirring constantly. Pour over the hot cake while still in the pan. Let stand for 30 minutes, then flip the cake onto a plate.

If the glazed cake is allowed to stay in the pan longer than 30 minutes, the glaze will stick to the pan and make it difficult to remove the cake.

Should this occur, put the pan back into a warm oven to soften the glaze, then run a rubber spatula around the inside of the pan to loosen it before turning out onto a wire rack to cool.

Gluten Free Holiday Rum Cake by gfJules is so moist!

 

Everyone loves this Gluten Free Holiday Rum Cake Recipe. Moist pound cake topped with crushed nuts in a rum glaze. Even the description is yummy!

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94 thoughts on “Gluten Free Holiday Rum Cake Recipe

  1. Hi Jules,

    Thank you for doing all of this. I have used many of your recipes and have had great success. Do you have a recipe for an egg free version of this rum cake? Or is there a combination of egg replacements that I can use to make this wonderful cake?

    Thanks!

    • Hi Amanda, I usually don’t recommend using egg subs for more than 3 eggs, but I have had readers tell me that this combination has worked for them in some of my other cake recipes, so give it a go! (suggested egg substitution: 3 TBS flaxmeal plus 6 TBS warm water (let steep 10 minutes) plus 2 Ener-G egg replacer recipes = 4 eggs. Here’s my article on vegan egg substitutions for more ideas! Let me know how it goes!
      ~jules

  2. Hi Jules, I’ve recently become a fan of your flour. I want to try this recipe for the rum cake and was wondering if I could substitute the oil for butter? Thank you.

    • Hi Ana, so glad you’re loving my gfJules Flour! I haven’t ever been asked this question before! I would think melted butter would work here in place of the oil, but I haven’t tried it myself. Let me know if you do! Remember that this batter will be very thick and taffy-like, so don’t be put off if it’s harder to get it into the pan than you’d anticipate.
      ~jules

  3. Hi Jules. I’m planning to make this cake later today. Do you think that it can last for a month without being refrigerated?

    • Hi Al, do you live in Antarctica? 🙂 I don’t actually think any cake will fare well sitting out for a month – can you wait to make it later or freeze it until you need it?
      ~jules

  4. Threw the entire cake in the garbage, dense doesn’t even begin to describe it. Time and money wasted isn’t worth the celiac. Ill take the regular flour and suffer if this is what its supposed to taste like -.-

    • Hi Spencer, so sorry you had trouble with this cake. Can you tell me a bit more about what ingredients you used and the results (besides dense)? Did you try it with my gfJules Flour? That usually makes things nice and light, whereas a lot of other gluten free flours can have the dense effect you’ve described. I’d love to help you get this recipe right!
      ~jules

  5. Very heavy. I think a little water in the recipe could have helped. Also, I think additional baking powded/soda would have helped lighten the finished cake. Other glaze recipes have butter in them. One could consider adding butter to glaze.