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
- 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
- 2 cups powdered sugar
- 1 tablespoon rum or 1 teaspoon rum extract
- 2-3 tablespoons milk
- 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!