Rum Cake

I've been wanting to make one of those "Tortuga" style rum cakes for a while, but every recipe I found online called for a box cake mix, and the ones that didn't, just seemed like too much. So I just messed about and came up with my own. Also, I believe I was quite liberal with the rum... go figure. lol I did take elements from a bunch of recipes, I may play with this one at a later date. but here's what I did.

This made two mini bundt cakes.

Rum Cake
Ingredients
1/2 cup gluten free flour blend
2 tsp baking powder
2 tbsp softened butter
4 tbsp soft packed brown sugar
4 tbsp milk
2 tbsp jello vanilla pudding powder 
pinch of salt
2 egg whites
2 tsp vanilla extract
2 tbsp rum of your choice


Directions

• mix flour, baking powder and salt in a bowl and set aside.
• in a small cup combine the vanilla pudding powder and milk and let stand for a few minutes
• cream butter and sugar then add the egg whites and vanilla extract
• add dry ingredients to wet ingredients and incorporate the vanilla pudding. 
• when everything is combined, add the rum a little at a time. if the batter is too thick, add more rum in small batches, until it's a bit looser.
• bake for 25 minutes or until a topic comes out clean (mostly clean)
• remove from oven and let cool, but not completely. 
• invert on a serving plate and prick holes all over the cake with a toothpick.
• baste with the rum glaze, until it's saturated and rummy and delicious and decadent and.. ok I'm out of adjectives.

Rum Glaze
Ingredients
4 tbsp butter
1/4 cup brown sugar
1/8 cup water
1/8 cup rum (LOL y'all know this is probably grossly inaccurate .. underaccurate..i made that word up)

Directions

• place butter, water and sugar in a saucepan over medium heat
• let everything melt together and get all acquainted 
• stir occasionally
• remove from heat, add rum and stir