This is one of the prettiest Bundt cakes I’ve ever made (gluten free or regular). 🙂
When I first started this blog I wrote about my love of rum cakes and how it was something I wasn’t going to live without now that I’m celiac. My first gluten free cake was delicious but not pretty…partly by design (over beating on purpose) but also partly because I just wasn’t experienced enough yet with gluten free baking.
In the four months since I’ve been gluten free I’ve done a lot of baking and I’ve learned a few things so I thought I’d share those today.
1. Things bake better in multiple smaller pans vs. one large pan or in pans that provide extra structure. (Bundt pan vs. Tube pan)
2. Consistent temp is extra important. I preheat my oven and then wait at least 10 but preferably 15 minutes before putting the pan in.
3. Because of number two I wait to start mixing my recipe until the oven is preheated. This way it doesn’t have to sit around waiting to go in the oven. (Bread recipes excluded of course since they need time to rise.)
4. Unless the recipe specifically says to remove from pan immediately, I don’t touch it until the pan is room temp.
These are some little things that have helped me go from gluten free rum cake one on the left to gluten free rum cake two on the right.
Both cakes were delicious but the structure of the Bundt cake held up to the drizzling sauce so much better. With the tube pan the cake was much more soggy.
I used the exact same recipe located here for both cakes just different pans and followed the above tips. 🙂
Hope y’all are having a great weekend. 🙂