Rum and raisin Cake Slice Gluten fre

Gluten Free Rum and Raisin Cake

November 16, 2020OffTheWheatenPathTT

If ever there was a wining combination of flavors like Apple and Cinnamon, it has to be Rum and Raisin. Somehow the flavor of Rum brings out the flavors of the Raisin and it creates this delightful blend of flavors that shine in this recipe for Gluten Free Rum and Raisin Bundt Cake.

Christmas is coming! My favorite time of the year! Lat year I spent the season creating recipe for my Homemade for the Holidays Cookbook, but this year I am creating a some new recipes to share on the blog that are a mash up of some of my favorite flavours. Like this Gluten Free Rum and Raisin Bundt Cake. 

Trinidad and the Caribbean is known for its Rum in addition to other things. Rum and Raisin ice cream is something that is found in plentiful and rum is featured in Trinidad Black Cake in which one of the main ingredients is raisins.

rum soaked raisins

I know there are lots of people who like the flavors featured in Trinidad Black Cake but are not a fan of the burnt sugar and some of the other ingredients. If you’re one of those, this recipe is for you!

Inspired by a recipe that I found in one of my Martha Stewart Cookbooks  this rum and raise bundt cake is simple delicious and a perfect Christmas treat!

How to make Rum and Raisin Bundt Cake

For this cake you first need Rum. You definitely want to use Gold rum for this recipe. It has more flavor than white rum and it gives the cake part of its flavor.

As many of you know, when it comes to Trini Black Cake, you soak your fruits week s or months in advance. We’re not going that far with this recipe, but we are giving the raisins a soak in the rum at least over night and I can tell you, it makes a massive difference in the flavor of the cake. Especially since we use the extra rum the raisins have been soaking in to add to the cake. (Similar to Trini Black Cake.)

How to soak raisins for cake
How to make fruit cake
How to make Trini fruit cake
Rum and Raisin Cake Batter

Once you’ve got the raisins soaked, the rest of the cake comes together similar to that of a regular bundt cake and then finished with a rum glaze that makes the cake complete.

Rum drizzle on gluten free rum nd raisin cake

If you’re ready to whip up a new Christmas treat that will become a flavor fav. Let’s get started on this gluten free rum and raisin bundt cake.

Rum and raisin Cake Slice Gluten fre
Bundt Cake Flat Lay
Yield: 8 Servings

Gluten Free Rum and Raisin Bundt Cake

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

If ever there was a wining combination of flavors like Apple and Cinnamon, it has to be Rum and Raisin. The flavor of Rum brings out the flavors of the Raisin and it creates this delightful blend of flavors that shine in this recipe for Gluten Free Rum and Raisin Bundt Cake.

Ingredients

For the Bundt Cake

  • 1/2 Cup Raisins + 1/2 Cup Gold Rum
  • 10 tablespoons butter (or 1/2 cup + 2 Tablespoons)
  • 1 1/4 cup brown sugar
  • 3 XL eggs
  • 1 1/2 cups GF 1:1 Baking Flour
  • 3/8 Teaspoon baking powder (1/4 teaspoon + 1/8 Teaspoon)
  • 1/4 cup + 2 Tablespoons Evaporated Milk

For the Glaze

  • 1 cup Powdered Sugar
  • 1-2 Tablespoons Gold Rum

Instructions

    To Make the Cake

    1. The night before you are going to make your cake. Add the raisins and rum to a bowl. Let soak overnight. Next day, drain, reserving the excess rum.
    2. Preheat oven to 325°F. Grease and flour a medium bundt pan and set aside. (About a 6 cup or 9 cup bundt pan)
    3. In a bowl, combine GF flour, baking powder and salt. Whisk to combine then set aside.
    4. In a measuring cup or another bowl combine evaporated milk and 1/4 cup of the reserved rum from the soaked raisins, then set aside.
      In the bowl of stand mixer or using a hand mixer. Combine butter and brown sugar. Cream together then add the eggs one at a time mixing between additions. Once all the eggs have been added, add the vanilla and mix again.
    5. Next, add the flour alternately with the milk and rum mixture in 3 batches, beginning and ending with flour scrapping the sides down as needed.
    6. Gently fold in the rum soak raisins. Pour the batter into the bundt pan smoothing out the top.
    7. Bake in the middle of the oven for 70-75 minutes rotating half way through, and a tester comes out clean and the top is golden.
    8. Let sit in the bund pan for about 5 minutes before transferring to a cooling rack

    To make the glaze:

    1. In a measuring cup or bowl, combine icing sugar with 1 1/2 - 2 tablespoons of rum.
    2. Mix until a smooth glaze forms. If it is too thick add a little more rum and if it is too thin add a little more icing sugar.
    3. Drizzle over the warm cake, then slice and serve.

Notes

If you can't have dairy, simply use a dairy free butter and dairy free milk to substitute in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Leave a Reply

Prev Post

Let the Melee Begin! TRINI MELEE a Gluten Free Cookbook Like No Other

November 14, 2020

Next Post

Sorrel Juice Photography

Trinidad Sorrel Drink (Hibiscus Drink)

November 29, 2020
error

Enjoy this blog? Please spread the word :)

Follow by Email
Instagram
%d bloggers like this: