Craving a slice of heaven that's both gluten-free and irresistibly moist? Get ready to tantalize your taste buds with our show-stopping Non Gluten Rum Pound Cake! This incredible dessert proves that gluten-free baking can be just as luxurious and delicious as traditional recipes. With a rich, buttery texture and a hint of warm rum, this cake will transport you to a world of pure culinary bliss – and no one will ever guess it's gluten-free!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup gluten-free flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 3 large eggs
- 1/4 cup dark rum
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer, cream them together on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- Pour in the dark rum and continue to mix until the rum is well combined with the batter.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can affect the texture of the pound cake.
- Once the batter is well combined, pour it into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cool, slice and serve. Enjoy your delicious non-gluten rum pound cake!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most uniform batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Quality of Rum: Use a good quality dark rum for the best flavor. The rum adds depth and complexity to the cake.
- Check for Doneness: Use the toothpick test – if it comes out clean, your cake is ready. If not, bake for a few more minutes.
- Cooling is Crucial: Allow the cake to cool completely before slicing to ensure the best texture and prevent crumbling.
- Storage Tip: Wrap the cooled cake in plastic wrap to maintain moisture and keep it fresh for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 3g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
