Gluten Free Berry Rum Cake
Adapted from Gluten Free on a Shoestring
My gluten free friend Kelly recently had a birthday. I wanted to make her something special for her birthday and at the time, I was swimming in mulberries. I asked her if she would like a mulberry rum cake for her birthday. She said she wasn’t sure … she’d never tried mulberries before. Well, I remedied THAT by bringing her some fresh mulberries to munch on at work. Yes, she said, she does like mulberries and a mulberry cake would be fine.
So I made this cake on the day we had arranged, but when I got to work, there was no sign of her! I set the cake and kept looking for her. No sign of my friend … oh dear. I texted her. No response. I asked around … nobody seemed to know where she was. I was worried, both about my friend and the cake. Would it be safe sitting on her desk, unprotected, amongst a group of developers? Would it keep ok?
She texted me back later in the day saying she was home with a headache. I was glad to hear she was safe at least and figured the cake would keep. After all, it’s a rum cake, and don’t rum cakes keep for ages? The fresh berries I had put on top might not, though. I crossed my fingers that she would be at work the next day and she was! Yay! And the cake was safe too … we were both relieved that nobody had touched it. She ate it for breakfast and liked it very much. She shared with the other developers and they must have approved because they polished it off, although I didn’t hear much from them. That’s not unusual, though–they are a quiet bunch. It was a dense, moist cake, rich with rum and berry flavors.
Several days later I saw a plate that looked a lot like one of my plates sitting in the break room. I didn’t take it because I thought “why would one of my plates be in the break room?” … but then realized after I got home that night that it WAS my plate. It was the plate from the cake, all cleaned up and waiting for me to take home!
- 1 1/4 cup sugar
- 1 1/4 cup brown rice flour
- 1/4 cup almond flour
- 1/4 cup tapioca flour
- 3/4 teaspoon xanthan gum
- 3/4 cup nonfat dry milk, ground into a fine powder
- 3 Tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups berries
- 1/4 cup canola oil or other neutral-tasting oil
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 tablespoons gluten free rum*
- 4 eggs
- 1/2 cup milk
- 1 cup berries
- 3/4 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla
- 6 Tablespoons rum
- Preheat the oven to 325°F. Spray a bundt pan with cooking spray.
- In a large bowl, whisk together the sugar, flours, xanthan gum, dried milk, cornstarch, baking powder, baking soda and salt. Add the berries and gently stir to coat them with the flour mixture.
- Create a well in the center of the dry ingredients and add the oil, butter, rum, eggs and milk, beating to combine after each addition. The batter should be thick, but pourable.
- Sprinkle a few more berries in the bottom of the pan, then pour the batter evenly into the pan. Place the bundt pan in the center of the preheated oven and bake for 40 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow the cake to cool in the pan for 10 minutes.
- While the cake is baking, make the glaze. In a small saucepan, add all of the glaze ingredients except for the rum and stir to mix. Heat over medium heat to boiling, then reduce heat and simmer for about 10 - 15 minutes until the berries are soft and the syrup is a nice berry color. Stir in the rum and cook for a few minutes longer. Filter out the berries by pouring the syrup through a fine filter over a bowl to catch the glaze.
- You can either glaze the cake while still in the pan (still warm) or invert it onto a serving plate and then glaze it. I glazed mine on the serving plate, but found I had extra glaze, which I served on the side. You might get more of the glaze to soak into the cake if you pour it on while it's still in the pan.
- Sprinkle with fresh berries for garnish. Serve warm or at room temperature.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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