Jamaican Rum Cake (Gluten Free, Grain Free)
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups almond flour ((475g))
- ½ cup shredded coconut ((40g))
- 1 tbsp baking powder ((12g))
- ¾ cup raw cane sugar ((150g))
- 1 tsp cinnamon ((2g))
- 1 tsp nutmeg ((2g))
- ¼ tsp pink salt ((1.5g))
- 5 large eggs
- ¼ cup olive oil ((60ml))
- 1 tbsp of dark rum essence ((13g))
- 1 tbsp vanilla ((13g))
- 1 cup dried mixed fruit ((238g))
- ¼ cup dairy free butter ((60ml))
- ¼ cup coconut sugar ((60ml))
- ¼ cup water ((60ml))
- 1 tbsp dark rum essence/rum alternative ((13g))
Method
- Preheat the oven to 180C/356F.
- Grease the inside of a bundt pan and set aside.
- In a medium sized bowl, add the almond flour, shredded coconut, baking powder, coconut sugar, cinnamon, nutmeg and pink salt.
- Stir to evenly combine the dry ingredients together and set aside.
- In a medium sized jug, add the eggs, olive oil, dark rum essence and the vanilla.
- Use a hand whisk to whisk the wet ingredients.
- Slowly pour the wet ingredients to the bowl with the dry ingredients while whisking until a smooth batter is formed.
- Stir in the mixed fruit until thoroughly combined into the batter.
- Pour the batter into the bundt pan.Bake the cake for the first 20 minutes at (180C/356F) after the given time loosely cover the top of the cake with a piece of foil (this will prevent it from browning too quickly).
- Continue to bake the cake for 40 minutes or insert a toothpick/skewer until it comes out clean.
- Once baked, remove the cake from the oven and place the cake (still in the pan) on a cooling rack.
- While the cake cools down, get the rum syrup ready by melting the butter on medium heat in a small saucepan.
- Pour in the water, sugar and stir until combined.Continue to simmer for 7-8 minutes.
- Remove the saucepan from the stove and stir in the rum essence.
- Invert the cake onto a plate or serving platter, if the cake doesn't release from the bundt pan immediately, gently tap the pan a few times until the cake comes out.
- Poke a few holes about 1cm apart using a toothpick or skewer at the top of the cake.
- Use a pastry brush to evenly glaze the top and sides of the cake.
- Repeat a few times to apply a thicker coat. Then carefully and very slowly pour/spoon the remaining syrup onto the cake.