Home » Aunt Jean’s Rum Cake (gluten-free)

Aunt Jean’s Rum Cake (gluten-free)

I have been sitting on this recipe for a while, and mostly it is because I don’t want to tell you. I want you to invite me to a party and ask me to bring this cake.

Because there is nothing like a good rum cake. It is a dessert cake and a breakfast cake. 

And this is an old family recipe that I defloured myself. By creating my own scratch gluten-free yellow cake mix, I was able to make this rum cake.

Daddycakes asked for rum cake for his birthday, but not any old rum cake. He wanted Aunt Jean’s Rum Cake. The one where there is rum in the batter, rum in the glaze and rum in the baker’s diet coke.

I am really sad that I wasn’t around in the morning to have a slice for breakfast, although there wasn’t really much more than a slice left once dessert was over.

gluten free rum cake with pudding and yellow cake mix

Aunt Jean’s Rum Cake (gluten-free)
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Serves: 12
This rum cake was a staple of my childhood. I always felt like a grownup when I ate it. Now that I am a grownup, I say that it makes an excellent breakfast (if there are leftovers 🙂 )
Ingredients
  • For the cake
  • 1 cup chopped pecans
  • 1 recipe (or package that is standard size) [url href=”http://frannycakes.com/recipes/gluten-free-yellow-cake-mix/”]Gluten-free Yellow cake mix[/url] (Betty Crocker GF mix will NOT work!)
  • 1 package instant vanilla pudding (3 ¾ oz size)
  • 4 eggs
  • ½ cup water
  • ½ cup oil
  • ½ cup dark rum
  • For the Glaze
  • 115 g (½ cup) butter, melted
  • 200 g (1 cup) sugar
  • ¼ cup dark rum
  • ¼ cup water
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare pan by carefully oiling and flouring the pan (I use sorghum flour usually). Spread pecans evenly around your bundt pan.
  3. 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.
  4. Pour over pecans in bundt pan.
  5. Bake for 35-35 minutes, until toothpick inserted in cake comes out clean. Let the cake cool in the pan while you make the glaze.
For the glaze
  1. Mix glaze ingredients in saucepan and bring to a low boil. Once all the sugar is dissolved, remove the pan from heat.
  2. 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.
  3. 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.
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29 comments

  1. Jena says:

    Would there be any problem with making this gluten-free cake sugar-free also? If I sub stevia/Splenda, will it cause problems with the way it bakes?

    • maryfran says:

      I would say you could substitute up to half of the sugar by volume with Swerve (it weighs less per cup but because it isn’t as sweet as sugar, and I am not super familiar with it, I wouldn’t do much more than that). Unfortunately, I don’t have experience working with any other alternative sweeteners, and I find the flavor of stevia to compete in baked goods.

  2. Ashley says:

    If I’m using your recipe for the yellow cake mix, am I only adding the dry ingredients from that recipe or do I mix it as directed with oil and butter and then add that mix to the rum cake recipe which calls for additional oil? Can’t wait to try this out!

    • maryfran says:

      Make the mix as directed with the oil and butter and then add to the rum cake recipe. It seems like a lot, but it is just the right amount!

  3. dawn says:

    I have a similar question and want to make sure I understand:)
    I have the GF cake mix- I make that mix according to the box directions,
    then add more oil and water and rum from your recipe?
    That is not alot of oil and liquid?
    Thanks so much,
    Dawn

    • maryfran says:

      You use just the dry ingredients from your gluten-free cake mix. And make sure it 18.25 ounces, which is the standard size for a packaged mix.

      The comment about adding oil to the mix is from my home made cake mix recipe which has oil in the mix.

    • Teresa Caban No 2 says:

      I have a bulk 3 pd bag of Bobs Red Mill All Purp Gluten Free Flour so is it fine to just use 18.25 oz of that and in place of the 1 recipe cake mix and all else from recipe the same

      • maryfran says:

        Unfortunately, that won’t work. Cake mixes have additional ingredients in them – sugar, leaveners, salt, etc.

  4. FiaFia says:

    if i am following your from scratch recipe for yellow cake and not using a pre-made mix, how much xanthan/guar gum should i add?

  5. Adrienne says:

    Hi there! This is almost identical to the delicious rum cakes that I used to bake for my family and friends pre-Celiac diagnosis. I’ve been missing rum cake! Do you know if I can freeze this cake after baking? I did it successfully with my gluten-full rum cakes of the past, but I didn’t know if the GF version could freeze nicely, as well? Thank you!!

  6. Doug says:

    Thanks for sharing this recipe. I made it for a NYE party and it was a major hit. I used black walnuts instead of pecans, and I think that made it even better… though I don’t suggest anyone else do so unless they have their own trees. Black walnuts are hideously expensive in stores.

      • maryfran says:

        If you insist on using a store-bought mix, then Kyra’s Bakeshop Mixes from the cupcake wars winner or the King Arthur Flour mixes.

        I highly recommend making the home-made version of the cake mix rather than using a purchased mix. It will taste so much better.

    • maryfran says:

      The Betty Crocker mix does not work because their gluten-free mix makes less than a standard cake mix. (It also tastes gross/chemically but that isn’t why you can’t use it).

  7. Nikki says:

    I have a wheat allergy and I really wanted to make a rum cake. I was going to just find a gluten rum cake recipe and convert it like I do with other recipes. The difference with the rum cake is that I remembered using a yellow cake mix but I’d never tasted one I liked. I was just about to use a Betty Crocker cake mix when I came across this recipe that told me not to use the Betty Crocker mix.
    I am SO happy I found this recipe! I made your yellow cake mix and it was delicious! My son who is not gluten free but enjoys other things I have baked, said this was the best gluten free dessert I have made! I have gluten free coworkers who I try to share yummy recipes with as I discover them. I can’t wait to share this one! I don’t have to miss rum cake. Thanks so much for sharing!
    This is my first time commenting on any recipe or product. 🙂

    NG

    • Carol says:

      I made two Betty Crocker rum cake for people that didn’t require gluten free and the box was only 2 oz. more than the Betty Crocker gluten-free mix. The regular was 15.2 and the gluten free was just 15 oz.

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