Aunt Jeans Gluten Free Rum Cake Recipe 375 Food

AUNT JEAN'S GLUTEN-FREE RUM CAKE RECIPE - (3.7/5)

Steps:

• CAKE: Preheat oven to 350°F. Prepare pan by carefully oiling and flouring the pan, I use sorghum flour usually. Spread pecans evenly around your bundt pan. Mix cake mix, pudding mix, eggs, water, oil, and rum in the bowl of a stand mixer for two minutes on medium speed. Increase the speed to high and beat for a minute longer. Pour over pecans in bundt pan. Bake for about 35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze. GLAZE: Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat. Prick bottom of cake and slowly spoon about a fourth of the glaze over the bottom of the cake, being careful to make sure it doesn't run over the sides. Let the cake sit in the pan absorbing the glaze for about half an hour. After glaze is absorbed invert cake onto a plate. Pour the rest of the glaze over the top of the cake and let sit for at least an hour before serving.

AUNT GRACE'S RUM CAKE

Steps:

• Cake:.
• Grease and flour (or Pam) bundt cake pan.
• Sprinkle chopped pecans around bottom of pan.
• Whisk together cake and pudding mix.
• Add liquid and eggs; beat with electric mixer on medium for 4 minutes.
• Pour batter into pan and bake at 350° for 1 hour.
• Cool approximately 10 minutes; invert onto plate and prick all over with toothpick.
• Pour glaze over top and let sit for at least one hour (longer is better).
• Glaze:.
• Mix together water, sugar and butter in saucepan.
• Bring to a boil; boil over medium for 5 minutes, stirring constantly.
• Mixture will become thick and begin to pull away from saucepan.
• Add rum--keep face away from saucepan to avoid alcohol cloud that will form.
• Stir vigorously and remove from heat; pour over cake.

AUNT ESTHER'S SECRET RUM CAKE RECIPE

Steps:

• Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
• Beat butter and sugar thoroughly. Add yolks.
• In another bowl, combine flour, salt and baking soda.
• Alternately add flour mixture and sour cream to butter mixture.
• Add extracts and rum, if desired.
• In separate chilled bowl, beat whites to stiff peaks.
• Fold whites into batter.
• Spoon into pan.
• Coat top with additional sugar.
• Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.