Side Pannel
Gluten Free Berry Rum Cake
Gluten Free Berry Rum Cake
- Recipe Submitted by maryjosh on 11/04/2019
Ingredients List
- For the cake:
- 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
- For the glaze:
- 1 cup berries
- 3/4 cup sugar
- 1/4 cup butter
- 1 teaspoon vanilla
- 6 Tablespoons rum
Directions
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.
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.
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