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Pumpkin Cake With Rum-maple Glaze

sickchick

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sickchick Community Regular
sickchick
Posted

Pumpkin Cake with Rum-Maple Glaze

Gluten, Soy & Dairy Free

cake:

1 cup white rice flour

1 cup brown rice flour

1 cup white sugar

1 ts xanthan gum

1 ts baking soda

3 ts baking powder

1/2 cup light olive oil

1 ts pure vanilla extract

1 cup pumpkin puree

3 large organic eggs

1/2 ts cardamom

1/2 ts cinnamon

1/2 ts cloves

1/2 ts ginger

pinch salt

glaze:

1 ts dark rum

3 tb maple syrup

confectioner's sugar

Preheat oven to 350F.

Spray 10" cake pan.

In a medium mixing bowl, add dry ingredients (except white sugar) and whisk well.

In another bowl (or in your Kitchenaid) mix together sugar, eggs, oil & pumpkin puree.

Add dry ingredients, vanilla and mix thoroughly.

Pour batter into pan and place in oven for 20-25 minutes.

The cake will spring back when you push on it.

While cake is cooling, make rum-maple glaze. I added a little confectioner's sugar to get a little thicker texture:)

Glaze when cooled completely.

Enjoy!

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JNBunnie1 Community Regular
JNBunnie1
Posted

Oh, you evil woman.........

sickchick Community Regular
sickchick
Posted
  • Author

LOL!! :lol:

IMWalt Contributor
IMWalt
Posted

This cake looks great! I was looking for something sweet to make today. I'm hoping I can get my daughter to come over for dinner. I plan on Chilean sea bass and this might work for a dessert. I have one question. What size and kind of pan? I know in Annalise Robert's baking book she is very specific about the correct pan for each type of cake.

Thanks

Walt

ShayFL Enthusiast
ShayFL
Posted

I tried this. But I dont do eggs, so substituted out. I also dont do cane sugar, so I used some maple sugar and xylitol. I added A LOT more rum to the glaze. :) It tastes amazing, but it didnt rise very much. Very moist and spicy. Will be great for winter.

sickchick Community Regular
sickchick
Posted
  • Author

I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

ShayFL Enthusiast
ShayFL
Posted

This recipe reminded me of my Grammy's rum balls. So now I am to find gluten free vanilla wafers and make some rum balls. Yummy!!!

I know I can get gluten free ginger snaps. Those might make really good rum balls.

I love to experiment!!

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IMWalt Contributor
IMWalt
Posted
I used to make the cakes with seperating the eggs first to try and get more 'air' but it left the cake too dry.

So I toss em in whole now HHAHAHAHAHA :lol:

10" springform Love Love B)

HAHAHA I just noticed that your recipe says 10" pan. Duh. Next time I'll pay more attention before asking a dumb question.

I'm going to make it right now. I rode my bike 75 miles today, and this looks like a great way to ingest some calories. I still have some real whipped cream I made for my pancakes this morning, and that should be a good topper for the rum glaze ;)

Thanks

Walt

sickchick Community Regular
sickchick
Posted
  • Author

Go, Shay, Go!!! B)

I can feel you burning calories all the way over here Walt! HAHAHAHA wow :lol:

ShayFL Enthusiast
ShayFL
Posted

Ok....so I tried to make some rum balls. I couldnt find any cookies that didnt have some of my no no's. So I just used walnuts and pecans very finely ground, ground chia, dark rum, honey and spices (cinn, nutmeg, cardamon) and pinch of salt.

It tastes yummy, but not like the rum balls I remember. So I didnt ball them up.

But I baked a sweet potato for lunch and put a dollop of this on top and......ambrosia......absolutely delicious!!!

sickchick Community Regular
sickchick
Posted
  • Author

MMM I love love lOVE sweet potatoes!!!!!!!!!!!!! :D;)

imsohungry Collaborator
imsohungry
Posted
In another bowl (or in your Kitchenaid)

:lol:;):rolleyes:B)

hugs. -Julie

sickchick Community Regular
sickchick
Posted
  • Author
:lol:;):rolleyes:B)

hugs. -Julie

Embrace the Kitchenaid, Julie! :lol::lol::lol:

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