Gluten Free Rum Cake Food

GLUTEN FREE HOLIDAY RUM BALLS

Steps:

• Melt semisweet chips along with canned milk in the microwave on low-med or setting 5 for approximately 45 seconds or until chips can be gently stirred into the milk. set aside.
• Mix all the dry ingredients together well.
• add the rum a little at a time until everything makes a stiff dough.
• You may need more rum, just add until it's the right consistency. Like play dough.
• Add melted chocolate mixture and rum extract and mix well.
• Rum Ball dough should be stiff yet pliable.
• Roll into teaspoon sized balls and coat with powdered sugar. put into small papers and store covered in the fridge for at least 3 days to let flavors mellow, then just before serving, roll in more powdered sugar.
• These freeze well. Just freeze on a cookie sheet and store in a freezer bag for up to 4 weeks.

BANANA RUM CAKE (GLUTEN FREE)

Steps:

• Combine all ingredients in a large bowl and mix well.
• Pour into greased 9x13 pan.
• Bake at 350 degrees for 1 hours or until top is brown and cake pulls away from the sides of the pan.

APPLE RUM RAISIN CAKE (GLUTEN-FREE, LOW-GI)

Steps:

• In a small sauce pan, place apple pieces, lemon juice, raisins, sugar, cinnamon, and water and cook under medium heat for about 10 minutes until the apples become soft.
• Add rum and mix. Turn off heat and set it aside.
• Preheat oven to 350ºF/180ºC degrees and spray the cake pan with oil.
• In a bowl, combine almond meal, coconut flour, sugar, and baking powder.
• Add beaten eggs, melted butter, apple sauce, and almond extract and mix.
• Add the apple and raisin mixture and walnut pieces (if using) and mix.
• Bake for about 40 minutes.
• When the cake is no longer hot, remove from the pan and cool on a wire rack. Dust with powdered sugar (optional).
• Infuse love, slice and serve.