Gluten Free ʻUlu-Rum Cake

Directions

1. Preheat oven to 350 degrees. Butter a 9-inch loaf pan, then line the bottom with parchment paper.

2. Whisk together the spices, GF ulu flour mix, almond flour, baking powder, and salt. Set aside.

3. In the bowl of a standing electric mixer or by hand, beat butter and sugar until light and fluffy. Add eggs one at a time, until completely incorporated.

4. Combine milk and rum with a bit of lime zest.

5. Stir half of the dry ingredients into the butter mixture, then add milk and absinthe.

6. By hand, stir half of the dry ingredients into the butter mixture until just smooth (do not overmix). Smooth the batter into prepared pan and bake for 45 to 50 minutes, until a toothpick inserted into the center comes out clean.

7. Remove cake from oven and let cool 30 minutes.

8. To glaze the cake with rum, use a toothpick and poke 50 holes in the cake. In a small bowl, gently stir the sugar and absinthe until just mixed, making sure the sugar doesn’t dissolve.

9. Remove the cake from the pan, peel off the parchment paper, and set the cake on a cooling rack over a baking sheet.

10. Baste the cake with the rum glaze over the top and sides. Continue until all the glaze is used up. Garnish with lime zest.