This rum cake from the Martha Stewart Cakes cookbook caught my attention because it reminded me of a recipe I got from my husband’s grandmother years ago for butter rum cake. Her recipe used a cake mix and had a butter sauce, but the flavors were very similar, so I knew I wanted to give it a try gluten free.
I did change this cake a little bit besides just the gluten free part. This rum cake calls for rum, which of course it would since it is a rum cake. The problem was that I did not have any rum.
I cook with alcohol and did not have a problem buying some to use in this recipe, but I was not sure it was worth it just for the few tablespoons I needed for this recipe. I could have used the leftover rum for more homemade vanilla, but I still have some of the rum flavored vanilla left, so I really did not need any more.
The cake that came from my husband’s grandmother used rum extract, not real rum, and the flavor on it was always really good. So, I decided to use rum extract in this cake and it worked fine. Now, the flavor would probably be better with real rum, so I put the amount for both real rum and rum extract in the recipe. If you have real rum I say use it, if not use the extract.
I think this might be my new favorite holiday cake. It is another one of those cakes that no one would know is gluten free, so it would be perfect for a holiday dinner or event.
Gluten Free Rum Cake
Gluten Free Rum Cake is an old fashioned rum cake made gluten free free.
Ingredients
- 1 cup rice flour
- 1/2 cup cornstarch
- 1/2 cup sweet rice flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup buttermilk
- 2 tablespoons rum or 2 teaspoons rum extract
- 1 cup brown sugar
- 1/2 cup sugar
- 5 eggs
Glaze
- 2 cups powdered sugar
- 1 tablespoon rum or 1 teaspoon rum extract
- 2 or 3 tablespoons milk
Instructions
- Preheat oven to 350.
- Grease bundt pan and set aside.
- In a bowl combine rice flour, cornstarch, sweet rice flour, xanthan gum, baking powder, and salt. Set aside.
- In a mixing bowl combine butter and sugars and beat until light and fluffy. This will take 3-4 minutes.
- Reduce speed and add eggs one at a time.
- Add half of the flour mixture and mix just until combined.
- Add buttermilk and mix just until combined.
- Add remaining flour mixture and mix just until combined.
- Pour into prepared bundt pan and bake for 50-55 minutes or until toothpick inserted into the center comes out clean.
- Let cake cool 5-10 minutes in pan and then invert to cooling rack to cool completely.
- Once cake is cool, combine glaze ingredients and drizzle over cake.
- Serve and enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 119mgSodium: 347mgCarbohydrates: 63gFiber: 1gSugar: 42gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Rum cake is my favorite holiday cake to make. My first recipe came from the rum company and called for pecans, as well as more rum. But honestly with the cost of the nuts and the rum, it could be quite an indulgence to make (even for the holidays). I came across a similar recipe in the rum extract box one year when I decided to go the rum extract route too.
I am glad your GF version (without nuts) turned out so well. It inspires me to go ahead and include this in my holiday baking. Thank you for trying this one.
Sounds yummy!! Did you use dark or light brown sugar??
I used light brown sugar.
Do you think dark brown sugar would work or would it change the flavor?
I think it would work fine without changing it much. It might make the cake a little darker, but for this I think it would work fine. I hope you enjoy it!
I made this cake and I followed the directions exactly but it came out gummy. I don’t know what went wrong. I used brown rice flour because I didn’t have the white rice flour. Could that be the reason that it turned out gummy?
In cakes brown rice flour can make a difference. Sometimes brands can also make a difference. What brand did you use?
Made this cake for a dinner party I was hosting and one of my guests was gluten intolerant. I followed recipe exactly, except for I used only white rice flour as I did not have sweet rice flour on hand, and instead of the icing, made a sugar, butter and rum glaze which I poured on the bottom and on top of cake, and let it soak into the cake…needless to say, it can out amazing! Guests absolutely loved it and were doubting that it was truly gluten free. Definitely a keeper.
I am glad it turned out so well for you and that everyone enjoyed it!