A gluten-free, boozy bundt cake soaked in a buttery, rum glaze.
Every year for New Year’s Eve (and a few other times throughout the year) , I like to make a very boozy rum cake. My go-to recipe (found by clicking here) is a version I found online years ago. It includes a boxed cake mix, pudding mix and just a few other ingredients and it is…PERFECTION. However, with a few gluten-free folks in my life, I have been tinkering with a new version of our family’s favorite rum cake—one that we can all enjoy!
Our rum of choice is Shipwreck rum which is distilled in the Caribbean. We first had it on the island of St. Kitts—a place that is very near and dear to the hearts of our Peterson family! I am so happy that we are able to get in at our neighborhood liquor store Marshall Liquor!
The gluten-free Rum Cake recipe below takes the best parts of a few different recipes, including the version we fell in love with from the start that has a buttery, boozy glaze. We use coffee-flavored rum but any flavor or dark rum works just fine.
The secret to a great rum cake is the glaze and letting the cake really soak it in all its boozy glory. See tips in the recipe below.
Hope you will give it a try and let know what you think. Happy New Year!
A gluten-free, boozy bundt cake soaked in a buttery, rum glaze.
Ingredients
Cake Ingredients
2 cups gluten-free, all-purpose flour
1 1/2 cups sugar
1 package (3.4-ounce) vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup milk, room temperature
4 eggs, room temperature
1/2 cup coffee-flavored rum, *I like Shipwreck's Coffee-Flavored Rum
Rum Glaze Ingredients
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Method
Cake Instructions
1)
Preheat oven to 325 degrees.
2)
Mix flour, sugar, pudding mix, baking powder, salt, butter and canola oil in a mixing bowl until blended.
3)
Beat in the milk and then drop in one egg at a time; stir in the rum.
4)
Prepare bundt pan with cooking spray and a light dusting of flour. Pour batter into pan and level batter with spatula.
5)
Bake cake for approximately 40-50 minutes or until a toothpick (or cake tester) comes out clean
6)
Let cake sit in the pan for about 10 minutes to cool while you make the glaze.
Glaze Instructions
1)
In a saucepan, melt the butter and combine with sugar and water.
2)
Bring to a rapid, bubbly boil for about 10 minutes.
3)
Remove from heat, add rum.
4)
My method for glazing the cake: I take the cake out of the pan and lightly brush some glaze on the top and sides. I then pour about 1/2 cup of glaze directly into the empty Bundt pan and put the cake back in the pan. Then I poke holes in the bottom of the cake (you could use a skewer or a cake tester) and pour the remaining glaze all over the bottom of the cake as well as along the sides of the pan.
5)
The longer the cake soaks in the rum, the better! The cake can be left out on the counter as long as it is covered well or it can also be refrigerated or even frozen.
3 Comments
Lindsay
November 18, 2023 at 4:01 pm
Why can’t I access the recipe? Just gives me image & description.
Sarah
November 19, 2023 at 2:05 pm
Thanks for bringing this to my attention! Should be fixed now.
Nancy Kintop
November 18, 2023 at 6:07 pm
Everything looks yummy.