Christmas is the perfect time to indulge in sweet treats and delicious desserts. But for those with gluten sensitivities, finding the right dessert can be a challenge. That’s where this gluten-free Christmas rum cake comes in – it’s a festive, flavorful, and gluten-free treat that everyone can enjoy.
Ingredients:
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup dark rum
- 1/2 cup milk
Instructions:
- Preheat your oven to 350°F.
- Grease a bundt pan with butter and flour it with gluten-free flour.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla extract and rum.
- Add flour mixture and milk alternately, beginning and ending with flour mixture, until batter is smooth.
- Pour batter into prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutritional Information:
This gluten-free Christmas rum cake serves 12 and contains approximately:
- 384 calories
- 17g fat
- 53g carbohydrates
- 4g protein
Cooking Time:
This gluten-free Christmas rum cake takes approximately 45-50 minutes to bake.
Equipment:
- Bundt pan
- Large bowl
- Medium bowl
- Whisk
- Electric mixer
- Wire rack
Serving Suggestions:
This gluten-free Christmas rum cake is perfect served with a dollop of whipped cream and a sprinkle of cinnamon on top.
Variations:
For a fun twist, try adding chopped nuts or dried fruit to the batter before baking.
Substitutions:
- If you don’t have gluten-free flour, you can substitute with all-purpose flour.
- If you don’t have dark rum, you can substitute with spiced rum or bourbon.
- If you don’t have unsalted butter, you can use salted butter but adjust the amount of salt in the recipe accordingly.
Storage:
This gluten-free Christmas rum cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Tips:
- Make sure your butter is softened to room temperature before creaming it with the sugar – this will ensure a smoother batter.
- Be sure to flour your bundt pan with gluten-free flour to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack – this will help the cake retain its shape.
Notes:
This gluten-free Christmas rum cake is a rich and flavorful dessert that’s perfect for the holiday season. The combination of dark rum, cinnamon, and nutmeg gives it a warm and festive flavor, while the gluten-free flour ensures that everyone can enjoy it.
Frequently Asked Questions:
Q: Can I use a different type of alcohol in this recipe?
A: Yes, you can substitute the dark rum with spiced rum or bourbon.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Final Thoughts:
This gluten-free Christmas rum cake is a delicious and festive dessert that’s perfect for the holiday season. It’s rich and flavorful, with just the right amount of sweetness and a warm, cozy flavor that’s perfect for cold winter nights. Whether you’re gluten-sensitive or just looking for a delicious holiday treat, this cake is sure to please. So why not give it a try and see for yourself?