Apple Rum Cake
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Ingredients
Cake
- 1 cup pecans, chopped
- 1/2 tsp vanilla extract
- 1 1/4 cups granulated sugar
- 1 3/4 cups all-purpose flour (or GF blend)
- 3/4 tsp xanthan gum (omit if your blend has it)
- 3/4 cup powdered milk
- 3 Tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup canola oil
- 3 Tbsp apple rum
- 4 eggs
- 1/2 cup whole milk
Glaze
- 6 Tbsp unsalted butter
- 3 Tbsp water
- 3/4 cup granulated sugar
- 1/8 tsp kosher salt
- 6 Tbsp apple rum
- — powdered sugar, for dusting
Instructions
- Heat the oven to 325°F (163°C) and grease a bundt pan. Toss the pecans with the vanilla and a little of the sugar, then scatter them evenly in the bottom of the pan.
- Whisk the flour, xanthan gum, powdered milk, cornstarch, baking powder, baking soda, salt, and remaining sugar together.
- Make a well in the center and add the oil, apple rum, eggs, and milk, beating to combine after each. Pour the batter over the pecans and smooth into an even layer.
- Bake about 45 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes.
- Make the glaze: simmer the butter, water, sugar, and salt; off the heat stir in the apple rum, then return to a gentle simmer and reduce about 5 minutes.
- Pour the hot glaze over the warm cake (still in the pan) and let it absorb about 10 minutes. Invert onto a platter and dust with powdered sugar.
Adapted from the Gluten Free Rum Cake by Gluten Free on a Shoestring — made with apple rum. No apple rum on hand? Use regular rum plus a little apple extract.