YIELD: 10 SERVINGS
This is a gem of a cake that my mother made often when I was a child, and that I didn’t appreciate until I was a full-fledged adult. Although my mom’s original recipe isn’t gluten-free or vegan, I can assure you that this version is just as incredible.
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Ingredients
CAKE
¾ cup white rice flour
½ cup brown rice flour
¾ cup besan/chickpea flour
1 cup potato starch
1½ teaspoons xanthan gum
2½ teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1 teaspoon salt
½ cup rum
1½ cups water
½ cup olive oil
3 tablespoons lime juice
1 cup chopped pecans or walnuts
RUM SAUCE
½ cup non dairy margarine
½ cup rum
½ cup water
1 cup sugar
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 325 °F and lightly grease a standard-size Bundt cake pan.
- In a large bowl, whisk together the flours, potato starch, xanthan gum, baking powder, baking soda, sugar, and salt.
- Make a well in the center of the flour mixture and add the rum, water, olive oil, and lime juice.
- Stir well until batter is very smooth.
- Sprinkle the chopped nuts onto the bottom of the Bundt cake pan and then spoon the batter on top of the nuts.
- Bake for 60 to 65 minutes on the middle rack of the oven, until risen and golden brown.
- Once the cake has finished baking, keep it in the pan while you make the rum sauce.
- For the sauce, in a small saucepan, combine the margarine, rum, water, and sugar.
- Bring the mixture to a boil over medium heat, stirring often.
- Boil for 5 minutes and then gingerly drizzle the sauce onto the top of the cake while it is still sitting snugly in the pan.
- Let the cake rest for 45 minutes to 1 hour and then very carefully invert the cake onto a flat plate.
- Serve at room temperature. Store covered for up to 2 days.
