Super-Moist GLUTEN-FREE GLAZED RUM CAKE

Here's "Proof" (80 proof, to be precise 🤣) that you CAN make a gluten-free rum cake that tastes and feels just like that spongy, moist Caribbean original! With dark rum in the batter and two soakings of rum syrup, every bite is perfectly full of flavor. Sure, this rum bundt cake recipe will hit your sugar quota for the year, and it has over a pound of butter, but it is SOOOO good! I like to make it for guests so I have some built-in portion control.😁

Anyone else love to try eating their weight in samples of Tortuga rum cake when they visit the Cayman Islands?? Those rich, moist, spongy morsels are addictive! The first time I went back to the Caribbean after having to give up gluten, I felt so left out and incomplete with out that fix. So, as soon as I got home, I found a recipe for gluten-free rum cake that looked good and gave it a go. Total bliss on the first try!!!

I have made a few minor adjustments, but this has been my go-to gluten-free rum bundt cake recipe for almost a decade and it never fails. The taste and texture is so perfect that no one will even guess that it's gluten-free!

Most rum cake recipes call for a single soaking of rum syrup while the cake is still in the bundt pan... But, more rum = more yum!! I like to do one soaking while the cake is inverted and then a second glaze over the top. This ensures each piece is extra-moist from top to bottom!

I have made this recipe with only one rum syrup pour, and it still turns out wonderfully. Instead of glazing the top with more rum syrup, you can simply give it a dusting of powdered sugar.

TIP: Make this gluten-free rum cake a day early so it gets even more perfectly spongy as it cools and soaks up all of that syrupy goodness!

Super-Moist GLUTEN-FREE GLAZED RUM CAKE

INGREDIENTS:

• 1 1/2 cups butter, softened

• 1 1/2 cups granu1ated sugar

• 3 large eggs

• 1 egg yolk

• 2 teaspoons vanilla extract

• 1/2 cup dark rum

• 1/4 cup orange juice (banana liqueur may be substituted)

• 3 cups all-purpose gluten-free flour

• 2 teaspoons xanthan gum

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1 cup whipping cream

• 2 batches of Rum Syrup (recipe below)

• Powdered sugar (optional)

DIRECTIONS:

1. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy.

2. Add eggs, egg yolk, and vanilla, beating until blended.

3. Gradually add rum and orange juice, beating until blended. (Batter will look curdled)

4. Stir together flour, xanthan gum, baking powder, baking soda, and salt; add to batter alternately with cream, beginning and ending with flour mixture.

5. Beat batter at low speed just until blended after each addition.

6. Pour batter into a greased and floured 10-inch bundt pan.

7. Bake at 350 F for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

8. Cool in pan on a wire rack for 15 minutes.

9. Pierce cake multiple times using a metal or wooden skewer.

10. Pour first batch of rum syrup evenly over cake.

11. Let stand 45 minutes.

12. Remove from pan and cool completely on a wire rack.

13. Pierce top of cake multiple times using a metal or wooden skewer.

14. Pour second batch of rum syrup evenly over top of cake.

15. Allow the syrup to sink in and set up before serving (I like to make this cake a day ahead and let it set up overnight).

RUM SYRUP (1 batch)

• 10 tablespoons butter

• 3/4 cup sugar

• 1/2 cup dark rum

• Splash of orange juice (optional)

1. Melt butter in a small saucepan over medium-high heat.

2. Stir in remaining ingredients except orange juice.

3. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often for 8 to 10 minutes or until slightly thickened.

4. Remove from heat and cool 10 minutes.

5. Add a splash of orange juice and stir well.

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