This is the cake of Christmas memories. Not only does it taste fabulous, but your home will be filled with the most wonderful fragrance of nutmeg, butter and rum. The rum glaze is delicious, but a bit on the boozy side, so if children will be eating the cake, you might want to substitute it for pure vanilla extract. For this recipe I used Pamela’s cake mix because it’s easy to find. If you have another cake mix, make sure it’s the quantity that makes 2 9-inch cakes, otherwise you will need two packages.
- 1 package of Pamela’s Classic Vanilla Cake Mix (or similar GF Cake Mix)
- 1/4 cup melted butter
- 1/4 cup canola oil
- 4 large eggs
- 2/3 cup gluten-free eggnog (whole fat is best)
- 1 ounce dark rum
- 1 teaspoon ground nutmeg
- 1 cup powdered sugar
- 2 teaspoons eggnog
- 1 teaspoons white or spiced rum
- pinch of ground nutmeg
- Preheat the oven to 325 degrees. Grease a bundt pan well with gluten free cooking spray or butter.
- Place cake mix, melted butter, canola, eggs, eggnog, rum and nutmeg in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer). Beat on low speed until all ingredients are incorporated (about 1 minute), beat on medium high for 1 minute more.
- Pour batter into prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto a cooling rack to finish cooling.
- Make the glaze by whisking the eggnog and rum or vanilla into the powdered sugar until the mixture is smooth and shiny. Drizzle decoratively over the cake. Top with an additional sprinkling of nutmeg if desired. Or just dust the finished, cooled cake with powdered sugar, instead of making the glaze.
Recipe courtesy: Alison Needham, A Girl Defloured