Tortuga Rum Cake (Gluten-Free)
Ingredients
Cake
- 1-3/4 cups almond flour see Notes
- 1/2 cup gluten-free flour or all-purpose flour plus more for dusting (see Notes)
- 1/2 teaspoon kosher salt
- 12 tablespoons 1-1/2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 2 tablespoons dark rum
Rum Syrup
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon dark rum
Vanilla Icing
- 2 tablespoons whole milk
- 1 teaspoon vanilla bean paste see Notes
- 1 cups powdered sugar sifted
Instructions
- Preheat oven to 325°F. Coat a 6 to 8 cup Bundt pan (see Notes) with cooking spray and dust lightly with all-purpose flour.
- In a medium bowl, whisk together almond flour, gluten-free or all-purpose flour, and salt. Set aside.
- Place butter in bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and creamy, about 3 minutes.
- Gradually add 1 cup granulated sugar, beating until light and fluffy, about 4 minutes. Scrape down sides of bowl.
- Add eggs, one at a time, beating until well combined after each addition. (Don’t worry if the batter looks slightly broken – do not overmix.)
- Reduce speed to medium-low, and add flour mixture to butter mixture, one-third at a time, beating for 15 seconds after each addition, stopping as necessary to scrape down sides of bowl to ensure all flour is incorporated.
- In a small bowl, place 1/2 cup batter and whisk in 2 tablespoons rum. Add rum batter back to remaining batter, and stir to combine. (Dough may not be completely smooth – do not overmix.)
- Spoon batter into prepared pan and tap pan against counter to distribute evenly.
- Bake until golden brown and a toothpick inserted in center comes out clean, 45 to 55 minutes.
- Make Rum Syrup: Just before cake is done, in a small sauce pan bring to a boil over medium heat 1/4 cup sugar and 1/4 cup water. Stir occasionally until sugar is dissolved.
- Remove from heat, and stir in 1 tablespoon rum. Return to very low heat, and keep warm until ready to use.
- When cake is done, place cake pan on a wire rack set inside a baking sheet. Pour 3 tablespoons rum simple syrup over cake. Cool cake for 10 minutes.
- Invert cake onto rack, and brush with remaining syrup. Let cool completely, about 1-1/2 hours.
- Make Vanilla Icing: When cake is cool, whisk together milk and vanilla bean paste in a small bowl.
- Place powdered sugar in a medium bowl and whisk in milk mixture until smooth. If it's not quite at a consistency for drizzling, add a bit more milk and whisk.
- Using the top of a whisk, drizzle vanilla icing in a back and forth motion over cake. Let stand until icing is set – about 30 minutes.
- Serve immediately or store in an airtight container at room temperature up to 3 days.
Notes
* Recipe works well with gluten-free flour (such as Cup4Cup Multipurpose Flour) or all-purpose flour.
* For almond flour, I recommend Bob's Red Mill Super-Fine Natural Almond Flour.
* If you don’t have a 6 to 8 cup Bundt pan you can use a larger one and not fill it up the whole way.
* If you don't have vanilla bean paste, use the same amount of vanilla extract.
* For almond flour, I recommend Bob's Red Mill Super-Fine Natural Almond Flour.
* If you don’t have a 6 to 8 cup Bundt pan you can use a larger one and not fill it up the whole way.
* If you don't have vanilla bean paste, use the same amount of vanilla extract.
