Gluten Free Twelfth Night Rum Cake

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I wanted to make Jessica's Twelfth Night Rum Cake this year but my husband is eating gluten free right now for some digestive health reasons and I felt bad for not making more treats that he could enjoy with us over this Christmas season. So, turning to The Cake Mix Doctor's new gluten free cookbook, I decided to try her Bacardi Rum Cake recipe, just making a few alterations. Here is the recipe as I made it:
Gluten Free Twelfth Night Rum Cake

Cake:

Vegetable oil spray, for misting the pan
1 package (15 ounces) yellow gluten-free cake mix (Betty Crocker)
1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
1/2 cup vanilla yogurt
1/2 cup vegetable oil
1 Tbl. rum extract
1/4 cup water
3 large eggs
1 teaspoon pure vanilla extract

Glaze:
4 tablespoons (1/2 stick) unsalted butter
1/2 cup lightly packed light brown sugar
2 Tbl. water1 tsp. rum extract
1. Preheat the oven to 350ºF. Lightly mist a 12-cup Bundt pan with GF vegetable oil spray.

2. Place the cake mix, pudding mix, sour cream, oil, rum extract, water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.

3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 40 to 45 minutes.

4. Meanwhile, make the glaze: Place the butter in a small saucepan over low heat and stir until melted. Add the brown sugar and water, and stir to combine over low heat until the sugar dissolves and the mixture boils and thickens. Remove from the heat, stir in the 1 tsp. rum extract and let the glaze cool.

My cake was so pretty and puffed when it came out of the oven and then it collapsed. Sad, but still yummy!

5. Transfer the Bundt pan to a wire rack and let the cake cool for 10 minutes. Shake the pan gently, and invert the cake onto a wire rack to cool completely, 5 to 10 minutes longer. Carefully put the cake back in the pan. Using a wooden skewer, poke a dozen holes on the bottom of the cake, about 1/2 way through. Very slowly spoon about 2/3rds of the cooled glaze over the warm cake letting it soak into the holes in the cake before adding more. Insert chocolate coins at this point by slicing into the bottom and inserting an unwrapped chocolate coin into the slit. When the bottom of the cake has absorbed most of the glaze, flip cake back over to a serving plate and spoon the remainder of the glaze over the top.

6.  Let the cake cool to room temperature, 20 minutes longer before slicing and serving.


Happy Twelfth Night!
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