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Cinnamon, ginger, and nutmeg give this gluten-free cake its signature spiced flavor, and applesauce lends moistness while allowing you to use less oil. A drizzle of golden caramel syrup is the finishing touch, making this the perfect "ta-da!" dessert to serve at your next dinner party or ladies' tea.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Oxmoor House

Recipe Summary

hands-on:
13 mins
total:
2 hrs 43 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.

  • Place sugar, 1/4 cup butter, and honey in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in oil. Add flour mixture and applesauce alternately to sugar mixture, beginning and ending with flour mixture.

  • Spoon batter into a 12-cup Bundt pan coated with cooking spray, spreading evenly.

  • Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Remove from pan.

  • Combine brown sugar, half-and-half, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium-low heat; cook 1 minute. Remove from heat; add vanilla. Cool 1 minute; add powdered sugar, stirring with a whisk until smooth. Spoon glaze over cake.

Source

Gluten-Free Baking

Nutrition Facts

255 calories; fat 9.2g; saturated fat 3.5g; mono fat 3.8g; poly fat 1.4g; protein 2g; carbohydrates 43g; fiber 1.3g; cholesterol 36mg; iron 0.6mg; sodium 318mg; calcium 15mg.
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