Butter Rum Cake with Butter Rum Glaze, gluten free of course

I want to be upfront.  I am not really a baker, I love to cook.  Therefore, when I can, I take a little help from a mix for things like brownies and cakes.  I really only make one cake a year and it is this one.  It is so rich and decadent that no other cake compares and since I am a pretty picky cake eater, I am happy to stick to this one and make it once a year.  That said, I have been trying to make some decadent cupcakes to add to my repertoire.  Like Bailey’s with Bailey’s cream cheese frosting.  Or lemon curd cupcakes. But those are a different post aren’t they?

Did I mention yet that it has butter and rum? And that is it decadent?  Cause it does and it is.

I happen to have 1/3 of this cake sitting in my fridge right now.  So, I could take a photo of it and post it for you.  But you know what cake in a loaf pan looks like right?  It looks like dense yellow cake in a loaf pan.  Sorta like pound cake.  This one has at least a combined pound of butter and rum.  I think it weighs 3 pounds when finished.  You will regret it if you don’t share this cake, or your hips will anyway.  It is super easy (did I mention a box cake mix) and super fast.  I must also confess, since you probably haven’t read the ingredient list yet, that it also uses a box of non instant vanilla pudding mix.  Yep.  There, I said it.

I did let the cake I just made brown a little bit extra, by mistake since we seem to have no real idea how hot our oven is cooking these days.  The answer is, hotter than I thought.  So therefore, the picture would give you a false sense of brownness.  No picture this time.  But it tastes great.  The extra brownness can be interpreted as caramelization once it combines with more butter and rum.  And that is not a bad thing.  I didn’t burn it, but it is browner than I desired.

The first time I tried this cake was 7 or 8 years ago during a superbowl party,  back when I had nary a thought about gluten.  I asked for the recipe and still have the original recipe written on a small blue stickynote with all of my conversions, adaptations and changes scratched on to it.  It is a two sided 2″ square of sticky note.  If a recipe can fit on a sticky note, then anyone can make it.

I used the Betty Crocker mix this time, any gluten free yellow cake mix seems to do.  I make most everything from scratch but when it comes to baked goods, as I said before, I take a little help now and then.

Butter Rum Cake with Butter Rum Glaze –  gluten free
1 box GF yellow cake mix
1 package non instant vanilla pudding mix (I have never tried making it without it, but it would probably work)
3-4 eggs depending on size.  I used 3 with the Betty Crocker mix and normally use 4 with other mixes, but it seemed pretty loose with just 3
1/2 cup (1 stick) of melted butter – I like salted to counteract the sweetness
1/2 cup rum (I use Mt. Gay but any rum will do, well maybe not Meyers spiced rum)
1/2 cup milk (or water or maybe more rum?)
1 tsp vanilla or a splash
1/2 cup chopped pecans (optional)
1/2 cup dried unsweeted coconut (optional)
Mix above ingredients except for nuts and pour into a greased and floured loaf pan or bundt pan (it fills a loaf pan perfectly but would be much prettier in a bundt).  Sprinkle the chopped pecans into the pan before pouring the batter in.  My BF doesn’t like nuts so I typically use 1/2 dried unsweetened coconut and it gives it great flavor and texture.  I think both together would be fab.  This is a pretty loose batter, not stiff at all. 

Bake at 325 F until brown and set.  This will take 50-60 min.  It is a heavy cake so toothpicks don’t always come out super clean.  If it is browning too fast just cover it with aluminum foil loosely to slow it down.

Butter rum glaze (butter rum bath might be a better description)
1 stick of butter (i used salted as the glaze is sweet)
I cup sugar
1 cup rum
splash of vanilla
Melt all 4 ingredients together and simmer a couple of minutes, stirring as you go.

Let cake cool for a few minutes and the poke it full of holes with a knife and slowly pour the glaze over the cake (stress on slowly or the glaze flies everywhere on the counter), move the sides of the cake away from the pan walls with a knife or spatula if needed to let the glaze work in.  Let the cake sit at least 30 min to adsorb the glaze and then either serve from the loaf pan or invert onto a plate.  This cake gets even better after a couple of days of sitting and soaking.
I haven’t tried it with chocolate cake mix, but how could that not be great too?

i’m out

Ahhh it’s fall

Things are slowing down and speeding up here at Ranch Ebyhagen. The garden is winding down, the chickens are gone but the CSA’s were going strong until 2 weeks ago and now we have CSA withdrawal.  We have been planning our new business and making test batches of cider.  The tomatoes are all canned and the pig is in the freezer.

Cooking with our CSA veggies has been great and we managed to use most everything, which was a challenge since one of us doesn’t eat eggplant or zucchini.

We have had fully grown laying hens since May, but finally had to farm them out up North when Sassy started a new screaming habit, all day long.  Since we have neighbors on three sides of us 40-75 feet away, that wasn’t going to work.  They are happily living in the former goat shed up at the Bardenhagen Berries farm in Lake Leelanau.

As usual we have been working towards sourcing out as much local food as possible, trying to support Michigan growers, producers and businesses.  Now everyone is catching on!  We are all doing our part to help feed the local economy.

It’s nice and chilly outside, our Indian Summer is coming to an end.  But we have a cord of wood and a fire burning in the woodstove.  The winter’s first knitting project is underway and now it’s time to plan this week’s menu.

A hot cup of tea was just handed to me, so, back to the warm fire I go.

i’m out