Aunt Jeans Gluten Free Rum Cake Recipe 375

GLUTEN-FREE RUM CAKE

Gluten-Free Rum Cake image

Have leftover rum from last night's party? This recipe is perfect for you.

Provided by Emilia Sorci

Time 1h20m

Yield 10

Number Of Ingredients 0

Ingredients

Steps:

In a large bowl, add all dry ingredients. Mix well, then add the vanilla pudding, butter, vegetable oil, milk, eggs to the dry ingredients. Whisk together. Then add the rum and vanilla extract.
Take a medium-sized baking pan and spray it with cooking spray. Sprinkle the pan with almond meal.
Pour the cake batter into the sprayed pan. Bake at 350°F for an hour.
To make the drizzle to go on top, mix together in a bowl 1 cup of confectioner's sugar and 2 1/2 tablespoons of milk. Drizzle on top.

AUNT JEAN'S GLUTEN-FREE RUM CAKE RECIPE - (3.7/5)

Aunt Jean's Gluten-Free Rum Cake Recipe - (3.7/5) image

Provided by á-45260

Number Of Ingredients 13

Ingredients

CAKE:
1 cup chopped pecans
1 (about 20-ounce) Gluten-free Yellow cake mix, Betty Crocker gluten-free mix will not work
1 (3.75-ounce) package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup oil
1/2 cup dark rum
GLAZE:
1/2 cup butter, melted
1 cup sugar
1/4 cup dark rum
1/4 cup water

Steps:

CAKE: Preheat oven to 350°F. Prepare pan by carefully oiling and flouring the pan, I use sorghum flour usually. Spread pecans evenly around your bundt pan. Mix cake mix, pudding mix, eggs, water, oil, and rum in the bowl of a stand mixer for two minutes on medium speed. Increase the speed to high and beat for a minute longer. Pour over pecans in bundt pan. Bake for about 35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze. GLAZE: Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat. Prick bottom of cake and slowly spoon about a fourth of the glaze over the bottom of the cake, being careful to make sure it doesn't run over the sides. Let the cake sit in the pan absorbing the glaze for about half an hour. After glaze is absorbed invert cake onto a plate. Pour the rest of the glaze over the top of the cake and let sit for at least an hour before serving.

AUNT GRACE'S RUM CAKE

Aunt Grace's Rum Cake image

This is a family favorite. No one makes a rum cake like Aunt Grace (except other people who have this recipe).

Provided by brittmarie

Categories Dessert

Time 1h15m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box yellow cake mix (moist recipe)
1 (3 1/2 ounce) package instant vanilla pudding
4 eggs
1/2 cup dark rum
1/2 cup water
1/2 cup cooking oil
1 cup chopped pecans (Aunt Grace does not add these) (optional)
1/4 cup butter
2 tablespoons water
1/2 cup sugar
1/4 cup dark rum

Steps:

Cake:.
Grease and flour (or Pam) bundt cake pan.
Sprinkle chopped pecans around bottom of pan.
Whisk together cake and pudding mix.
Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
Pour batter into pan and bake at 350° for 1 hour.
Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
Pour glaze over top and let sit for at least one hour (longer is better).
Glaze:.
Mix together water, sugar and butter in saucepan.
Bring to a boil; boil over medium for 5 minutes, stirring constantly.
Mixture will become thick and begin to pull away from saucepan.
Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
Stir vigorously and remove from heat; pour over cake.

Nutrition Facts : Calories 417.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 81.5, Sodium 449.4, Carbohydrate 49.4, Fiber 0.5, Sugar 34.6, Protein 4

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