Photo: Oxmoor House
Hands-on Time
13 Mins
Total Time
2 Hours 43 Mins
Serves 16 (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Gluten-Free Baking

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