**Adapted from a recipe found at Saveur.com
NOTE: Gluten free baking is tricky, at least for me. Sometimes the difference between a great dessert and one that is destined for the trash is the brand of gf flour used, but many times technique is important. This cake recipe originated at Saveur, but pay attention to the instructions. As I learned after making this cake no less than a dozen times, the little things matter and I’m sharing with you the ones that worked. By the way, if you don’t tell anyone this cake is gluten-free, they will never know! It’s that good.
2 cups gluten free all-purpose flour, plus more to grease & flour the pan (I use King Arthur) SIFTED
(OPTIONAL: use almond meal to flour the pan instead of the all purpose flour if you have it)
1¾ cups sugar SIFTED – esp. if using gf flour.
¼ cup dry milk powder SIFTED
3 tbsp. cornstarch SIFTED
1 tbsp. baking powder SIFTED
1 tsp. kosher salt
½ cup dark rum
½ cup milk
½ cup canola oil
1 tbsp. vanilla
1 c. sugar
½ c. rum
8 Tbsp. butter (unsalted)
* orange zest (optional-but recommended)
*Sometimes I use my orange marmalade instead (pictured). Cook it to soften, then use as the glaze. May need to add a bit of unsalted butter.
1. Heat oven to 325°. Grease and flour (I use almond meal instead of flower, it give it a nice nutty flavor) a 10″ Bundt pan; set aside. Whisk together flour, 1¾ cups sugar, milk powder, cornstarch, baking powder, and salt in a large bowl; set aside. Whisk together ½ cup rum, milk, oil, vanilla, and eggs in a medium bowl until smooth; pour over dry ingredients, and whisk until just combined. Pour batter into prepared pan, and smooth top; bake until golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Let cool for 20 minutes, and then unmold and let cool.
2. Bring butter, remaining sugar, and ¼ cup water to a boil in a 2-qt. saucepan over high heat; cook, stirring to dissolve sugar, for 5 minutes. Remove from heat, zest in the orange if using, and stir in remaining rum slowly, very slowly – this will cause the hot liquid mix to boil violently, be careful and you can allow it to cool for a minute or two before adding the rum.
Place cooled cake, top side down, on a wire rack set over a baking sheet, and poke holes all over the bottom and sides. Slowly pour syrup all over cake, letting it soak into the cake as you pour. Do this slowly and several times. It can take me up to 30 minutes to finish the process. Pour, wait 5 minutes…etc.