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.
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
How to Make It
Preheat oven to 375°.
Coat a 10-inch tube pan with cooking spray; sprinkle pecans in bottom of pan.
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.
Combine milk and butter in a small saucepan. Cook over medium heat 3 minutes or until butter melts. Remove from heat; cool 5 minutes.
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.
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.
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.
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