In thinking of what to make for June 2010′s “Go Ahead Honey, It’s Gluten Free” Round up, started by Naomi Devlin of Straight Into Bed Cakefree and Dried, and hosted this month by Zoe of Z’s Cup of Tea (theme: Dairy-Free Delights), my mind first went to what I had been craving the most lately – Asian Cuisine. However, after writing up a post all about my favorite Gluten Free and Dairy Free Fried Rice and Marinated Flank Steak, it dawned on me that the round-up was more likely about sweet delights, not fried rice. Thus, I hit the drawing board (aka my kitchen) and decided to whip up one of my husbands most requested “Dairy-Free Delights” – Gluten Free and Dairy Free Rum Cake!
Now I must preface here that I know there is absolutely NOTHING healthy about this recipe. And for me, that is a bit of a detour from our normal fare here in our household. But, really, there are just times that you must make exceptions to the rules!
I have adapted this recipe over the years, after it was featured in Southern Living. Prior, to our family’s allergy free endeavors, I would make this cake as written, chalk-full of gluten and dairy! It was delicious… down to the very last crumb. It was one of those treats that actually got better with age. The flavors would meld into each other more with each passing day. As I attempted the feat of replicating it into an allergen-free version, I admit that I was fairly fearful of how the flavors would take to each other as the days passed. My delight abounded as I soon had another surprise in my kitchen adventures . . . this cake was just as good, if not better, on day three, as it was on day one. Disclaimer: this cake does not often make it to day three in our house, so therefore, we have been able to conduct this time-tasting experiment on only a few rare occasions.
GLUTEN-FREE & DAIRY-FREE RUM CAKE
1/2 cups Coconut Oil, measured in the liquid state (you can use an equal amount of Earth Balance Vegan Buttery Sticks, at room temp, instead if you do not like Coconut Oil)
1 cup Spectrum Organic Shortening, measured in Solid state, and used at room temperature
1 1/2 cups granulated sugar
3 large eggs (NOTE: I have not triedto make this recipe Egg-Free. If anyone does attempt it egg-free, please send me a comment to let me know how it worked out)
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/4 cup banana liqueur (you can use more rum instead, or you can use pineapple or orange juice in place of the liqueur)
3 cups gluten free all-purpose flour (I used Bette’s Gourmet Featherlight Flour Blend)
2 teaspoons xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup Mimic Creme Non-Dairy Cream Substitute (NOTE: this is NOT Nut-Free. But it is Dairy-Free, Soy-Free, Gluten-Free, and Vegan. OR, you can use full-fat Coconut Milk instead for Nut-Free)
1/2 cup finely chopped Pecans (omit for Nut-Free version)
6 Tablespoons Coconut Oil, for rum syrup (or you can use equal amounts Earth Balance Vegan Buttery Sticks )
3/4 cup white sugar, for rum syrup
1/4 cup rum, more or less to taste, for rum syrup
2 Tbsp orange juice or water, for rum syrup
1. Beat coconut oil, organic shortening, and granulated sugar at medium speed with a stand mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur (or the extra rum or juice), beating until blended. (Batter will look curdled.)
2. In a separate bowl, whisk together gluten free flour blend and next four ingredients (xanthan gum, baking powder, baking soda, and salt); add to batter alternately with Mimic cream (or Coconut Milk), beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
3. Sprinkle finely chopped pecans into the bottom of a well-greased and gluten-free floured 10-inch Bundt pan. Pour batter over the pecans (unless omitting pecans for Nut-Free version).
4. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. My oven definitely took the full 60 minutes!
5. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer.
6. While cake is cooling, in heavy bottomed saucepan, combine coconut oil (or Earth Balance Buttery Sticks), sugar, rum, and orange juice or water. Bring to a boil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until thickened. Remove from heat, and cool 10 minutes.(if it is too thin it will make cake mushy)
7. Pour Rum Syrup evenly over cake. Let stand 30-40 minutes. Remove from pan; cool completely on a wire rack. I like to drizzle any remaining syrup over the top of the cake once it is placed on the serving dish!
Note: I have put a rum cake recipe in the App, but it is using the Betty Crocker Gluten Free Yellow Cake Mix instead. I included that one to give people a quick alternative for an easy dessert. I must say that the recipe above does blow that one out of the water.