Gluten Free Holiday Rum Cake Recipe
This gluten free Holiday Rum Cake is simply divine! Part pound cake, part poke cake, it's hard to wait for the holidays to make this treat!
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Ingredients
From-Scratch Cake Recipe:
- 3/4 cup light rum may substitute equal amount of another clear liquid like apple juice, but will change flavor
- 1/2 cup mild cooking oil of choice e.g. safflower, sunflower, avocado, non-GMO canola, vegetable, etc.
- 4 eggs or substitute*
- 2 tsp. pure vanilla extract
- 2 2/3 cup 360 grams gfJules® Gluten Free All Purpose Flour
- 2 tsp. baking powder
- 1 1/4 cup granulated cane sugar
- dash salt
- 1 package gluten-free vanilla or pistachio pudding dry mix e.g. Jell-O® Brand = 3.4 oz or Dr. Oetker® = 3.8 oz – either works; both are currently Gluten-Free & Dairy-Free
- 1 cup chopped pecans or pistachios optional
From gfJules® Best Gluten Free Cake Mix Recipe:
- 1 cup light rum may substitute equal amount of another clear liquid like apple juice, but will change flavor
- 1/2 cup mild cooking oil of choice e.g. safflower, sunflower, avocado, non-GMO canola, vegetable, etc.
- 4 eggs or substitute*
- 2 Tbs. white vinegar
- 1 gfJules® Best Gluten Free Cake Mix
- 1/4 cup 50 grams gluten-free vanilla or pistachio pudding dry mix (e.g. Jell-O® Brand or Dr. Oetker® – either works; both are currently Gluten-Free & Dairy-Free)
- 1 cup chopped pecans or pistachios 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.
- Combine all liquids in a large mixing bowl and beat until combined; sift in dry ingredients and beat just until smooth 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, if using. Scoop batter out on top of the nuts and smooth with a rubber spatula. Bake for 55-60 minutes, removing from oven when a cake tester inserted into the center of the cake comes out clean but not wet.
- 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 toothpick 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. If you like poke cakes, poke holes in the cake with a toothpick and pour hot glaze over the hot cake while still in the pan; otherwise, simply pour the glaze over the cake 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.
Notes
*To Replace 4 Eggs in this recipe (use all of the below):
- ½ cup dairy or non-dairy yogurt (not Greek style, not fat-free) OR vegan mayo (to total 2 eggs)
- 2 recipes of commercial gluten free egg replacer like Ener-G® Egg Replacer (to total 2 eggs)
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.