This is a gem of a cake that my mother made often when I was a child, and that I didn’t appreciate until I was a full-fledged adult. Although my mom’s original recipe isn’t gluten-free or vegan, I can assure you that this version is just as incredible.
YIELD: 10 SERVINGS
CAKE ¾ cup white rice flour ½ cup brown rice flour ¾ cup besan/chickpea flour 1 cup potato starch 1½ teaspoons xanthan gum 2½ teaspoons baking powder 1 teaspoon baking soda 1 cup of sugar 1 teaspoon salt ½ cup rum 1½ cups water ½ cup olive oil 3 tablespoons lime juice 1 cup chopped pecans or walnuts
RUM SAUCE ½ cup non-dairy margarine ½ cup rum ½ cup of water 1 cup of sugar
• Preheat oven to 325°F and lightly grease a standard-size Bundt cake pan. In a large bowl, whisk together the flours, potato starch, xanthan gum, baking powder, baking soda, sugar, and salt. • Make a well in the centre of the flour mixture and add the rum, water, olive oil, and lime juice. Stir well until batter is very smooth. Sprinkle the chopped nuts onto the bottom of the Bundt cake pan and then spoon the batter on top of the nuts. Bake for 60 to 65 minutes on the middle rack of the oven, until risen and golden brown. Once the cake has finished baking, keep it in the pan while you make the rum sauce. • For the sauce, in a small saucepan, combine the margarine, rum, water, and sugar. Bring the mixture to a boil over medium heat, stirring often. Boil for 5 minutes and then gingerly drizzle the sauce onto the top of the cake while it is still sitting snugly in the pan. Let the cake rest for 45 minutes to 1 hour and then very carefully invert the cake onto a flat plate. Serve at room temperature. Store covered for up to 2 days.