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Golden Rum Cake

Hands-on time 22 mins
Total time 1 hr, 32 mins
Yield Serves 16 (serving size: 1 slice cake, 1 tablespoon whipped topping, and 1 teaspoon rum syrup)
This rich, liquor-laced cake will add warmth and comfort to any cold winter night. Be sure to use dark rum, which has a much more robust flavor than white rum and an underlying hint of molasses.


  • Cooking spray
  • 1/3 cup finely chopped pecans
  • 1 cup water
  • 1 cup sugar, divided
  • 1/4 cup dark rum
  • 1/2 cup 2% reduced-fat milk
  • 6 tablespoons unsalted butter
  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 2.6 ounces white rice flour (about 1/2 cup)
  • 2.1 ounces tapioca flour (about 1/2 cup)
  • 1 tablespoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1 cup frozen fat-free whipped topping, thawed

Nutrition Information

  • calories 190
  • fat 7.3 g
  • satfat 3.3 g
  • monofat 2.6 g
  • polyfat 0.9 g
  • protein 2.4 g
  • carbohydrate 27 g
  • fiber 0.7 g
  • cholesterol 47 mg
  • iron 0.4 mg
  • sodium 103 mg
  • calcium 80 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 10-inch tube pan with cooking spray; sprinkle pecans in bottom of pan.

  3. Combine 1 cup water and 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat; cook 10 minutes or until mixture is reduced to 3/4 cup. Remove from heat; stir in rum.

  4. Combine milk and butter in a small saucepan. Cook over medium heat 3 minutes or until butter melts. Remove from heat; cool 5 minutes.

  5. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Add vanilla, eggs, and milk mixture; beat with a mixer at medium speed until well blended. Spoon batter over pecans in pan; sharply tap pan once on counter to remove air bubbles.

  6. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; place on a serving plate.

  7. Brush rum syrup over cake; let stand 10 minutes. Repeat twice, reserving 1/3 cup rum syrup for serving. Spoon whipped topping and reserved rum syrup over slices of cake.

Gluten-Free Baking