I used to be a shot girl. And, what I mean by that is… when I would drink, I would only do shots. Why? Because I never really cared for the taste of alcohol (and um, shots [er, more like a single shot] were effective…). Unfortunately, I’m dangerously close to being past the acceptable age where one can get away with only doing shots. While I’ve recently had to learn how to “sip” on drinks, I’ve never had a problem enjoying the flavor that alcohol adds to food and to baked goods. In fact, I cook with wine far more often than I drink it. How many people can say that? When it comes to sweet things (like Christmas cake and egg nog), my alcohol of choice is rum. And today, I’m sharing a recipe that uses a decent amount of the stuff in the form of a delicious, golden rum cake.
This boozy dessert is made with a coconut sugar caramel and it’s topped with a sweet rum glaze. Rum cake makes a regular appearance on holiday dessert menus. My recipe is of course, grain-free, dairy-free and Paleo-ish (hey, I used Bacardi Gold, which is gluten-free!). It’ll definitely have a spot on my Paleo Thanksgiving and Christmas menus this year.
Many rum cakes require you to soak dried fruit in rum (like my boozy Christmas cake); this particular bundt cake is made sans fruit, making it the perfect cake to throw together at the last minute. There’s no planning or prep work involved.
For extra rum-flavor, while the cake cools in the pan, poke the bottom several times with a fork and pour a tablespoon or two of rum on top. The coconut flour will absorb the liquid.
The glaze on top clings onto the cake pretty well. It’s made with coconut butter, maple syrup, grassfed butter and rum. If you’re not a fan of coconut butter – just make an extra batch of the rum caramel. That will also taste great on this cake!
- 1 cup rum, divided
- 1 cup coconut sugar
- 4 tablespoons grassfed butter, ghee or coconut oil
- 1 tablespoon vanilla extract
- 2 ½ cups almond flour
- 1 cup coconut flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 8 eggs, room temperature
- ¼ cup maple syrup
- In a saucepan over low heat, add ¼ cup of rum and the coconut sugar. Stir occasionally for about 5 minutes, until the sauce begins to bubble.
- Add the remaining ¾ cup of rum, butter and vanilla extract to the pan. Raise the heat to medium and cook for 10 minutes, stirring frequently.
- Turn off the heat and allow the sauce to cool on the stove.
- Preheat the oven to 325º F.
- Grease bundt pan well and set aside (I used a 10 inch bundt pan).
- In a stand mixer, add the almond flour, coconut flour, baking soda and salt and mix until well combined.
- Add the eggs, maple syrup and the completely cooled caramel sauce to the stand mixer and mix well.
- Spoon the batter into the well greased bundt pan.
- Bake at 325º F for 45 minutes or until a toothpick comes out clean.
- Let the cake cool undisturbed for 45 minutes to 1 hour in the bundt pan on a cooling rack.
- Once cool, invert the cake onto a plate or cake stand.
- Frost the cake with the rum glaze (directions below).
- If the coconut butter is hard, you may need to submerge the jar in hot water first. Stir thoroughly before using.
- Combine all of the ingredients in a small saucepan on low heat and mix until well combined.
- Spoon the thick glaze on top of the cooled bundt cake.
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