Gluten Free ʻUlu-Rum Cake
Jul 25, 2022
Gluten Free ʻUlu-Rum Cake
Desserts
(Makes one 9-inch loaf cake)
Ingredients
For the Cake:
- 1/4 tsp cardamom, ground
- ½ tsp ginger, ground
- 1 1/4 cups GF ʻulu flour mix
- 1/2 cup almond flour
- 2 teaspoons baking powder (preferably aluminum-free)
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup whole milk
- 1/4 cup Sailor Jerry spiced rum
- Grated zest from 1 lime
For Rum Glaze:
- 3 tablespoons powdered sugar
- 1/4 cup Sailor Jerry spiced rum
Directions
- Preheat oven to 350 degrees. Butter a 9-inch loaf pan, then line the bottom with parchment paper.
- Whisk together the spices, GF ulu flour mix, almond flour, baking powder, and salt. Set aside.
- 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.
- Combine milk and rum with a bit of lime zest.
- Stir half of the dry ingredients into the butter mixture, then add milk and absinthe.
- 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.
- Remove cake from oven and let cool 30 minutes.
- 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.
- Remove the cake from the pan, peel off the parchment paper, and set the cake on a cooling rack over a baking sheet.
- Baste the cake with the rum glaze over the top and sides. Continue until all the glaze is used up. Garnish with lime zest.
