Gluten Free Rum Cake

Gluten Free Rum Cake

I first made a version of this cake for my book club, probably 10 years ago, after reading The Poisonwood Bible. I’ve modified it a bit since then and make it gluten free now. Many things I like about it: it’s not too sweet and can be eaten for breakfast or dessert; secondly, because of the sauce, the gluten free cake is moist. It’s also a good “make ahead” for the holidays. It’s late November and the daytime temperatures are around 70 degrees, and the camellia outside my dining room window is in full bloom. Blooming branches from now until March are my favorite! Forage a branch centerpiece from your yard – have dessert on your front porch.

Cake

Grease a 9 inch springform pan and line the bottom with parchment paper.

Preheat oven to 350 degrees

  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 cup pitted and chopped fresh Medjool dates (about 10)
  • 2 1/2 tbs unsalted butter – room temperature – plus more for pan
  • 1 cup sugar
  • 1 egg
  • 8 oz gluten free flour (King Arthur)
  • 4 oz almond flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 cup pecans or walnuts chopped
  • Confectioner’s sugar – to dust top
  • Heavy cream – whipped for topping

Place the dates in a small bowl. Add baking soda to boiling water and pour over dates. Set aside

In a stand mixer, combine butter and sugar until creamy. Beat in the egg. Sift in the flours, salt and baking powder. Add dates (including water) and nuts. Mix.

Pour mixture into the prepared springform pan and bake for around 45 minutes, or until toothpick comes out clean. Remove from the pan. Remove parchment paper and cool on a wire rack.

Pour a little rum sauce over the cake and dust with confectioners sugar.

Serve slices topped fresh whipped cream and extra rum sauce.

Rum Sauce

  • 1/2 cup sugar
  • 1/2 tbs unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 cup dark rum

In a sauce pan, combine sugar and 1/4 cup of water and bring to a boil. Add rum and carefully ignite to burn off the alcohol, reduce heat and simmer, stirring often, until the sugar is dissolved. Remove from heat and stir in butter and vanilla.



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