Name: Gluten Free Jamaican Rum Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 bundt cake
Cuisine: Caribbean
Ingredients: 1 cup gluten-free all-purpose flour; 1 cup almond flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 1 cup brown sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/4 cup dark rum; 1/4 cup coconut milk; 1 teaspoon vanilla extract; 1/2 cup chopped mixed dried fruits (such as pineapple, mango, and papaya); 1/2 cup chopped nuts (such as pecans or walnuts)

Instructions

Preheat your oven to 350°F (175°C) and grease a bundt cake pan with cooking spray or butter.
In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, allspice, and salt until well combined. Set aside.
In a large mixing bowl, cream together the brown sugar and softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the dark rum, coconut milk, and vanilla extract until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the chopped dried fruits and nuts until evenly distributed throughout the batter.
Pour the batter into the prepared bundt cake pan and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts

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