THM-S, Low Carb
This Sugar Free Buttered Rum Cake is my favorite so far! I grew up cooking and enjoying bundt cakes and so up until now I’d posted two and a half of my early favorites. The Cinnamon Bundt (Sock-It-To-Me) Cake came first, followed by the Maple Spiced Pumpkin Cake that was remininscent of a prune spice cake that was one of my childhood favorites.
This full sized Sugar Free Rum Cake is a follow up to a smaller sized recipe for Mini Snack Cakes with a Buttered Rum Sauce that was a mini recreation of the bacardi rum cake that I enjoyed at an Italian restaurant from my college days.
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Sugar Free Buttered Rum Cake
Ingredients
For the Rum Cake:
8 ounce softened cream cheese
2 sticks softened butter (1 cup)
1/2 cup Gentle Sweet or 1/4 cup Pyure or Truvia
6 eggs
1 tsp pure vanilla extract
2 tsp rum flavoring (I got mine from Kroger and it has a great flavor)
1/4 tsp mineral salt
2 cups THM Baking Blend or DIY Quick Mix or this Local Blend for no special ingredients
1 tablespoon baking powder
For the Rum Glaze:
1/2 cup water
1/2 cup Gentle Sweet or 1/4 cup Pyure or Truvia
1/8 tsp salt
1/8 tsp xanthan gum
1 tablespoon rum flavoring
2 tablespoons melted butter
Instructions
Preheat the oven to 350 and spray a medium sized bundt pan with oil.
Directions for the cake:
- Soften the cream cheese and butter to room temperature or just soften them in the microwave for 30-60 seconds.
- Add in the sweetener and eggs and beat with a stand or hand mixer for 5 minutes if possible otherwise whip thoroughly with an immersion blender.
- Mix in the vanilla, rum flavoring, and mineral salt until blended.
- Scrape the blenders with a large spoon or rubber spatula then sprinkle the baking blend and baking powder over the top of the wet ingredients and stir together until mixed in well. Don't over mix at this point so that the baking powder will rise well.
- Spoon the batter into the prepared pan and smooth down into the pan.
- Set the timer for 30 minutes and check for doneness by piercing with a cake tester or fork. When it comes out clean the cake is done. If necessary cook longer as oven temperatures vary.
- Pierce the cake all over with a fork while it is still in the pan.
- Immediately pour half of the buttered rum glaze on top of the hot cake while it is still in the pan.
- Allow to cool thoroughly then turn the pan on to a large cake plate and pour the remainder of the buttered rum sauce on top of it.
- The sauce will continue to thicken more as it cools so make sure some pools in the center of the cake. This will allow you to spoon it on to the cake as you slice it.
Directions for the glaze:
- Heat the water in a small to medium sauce pan to almost boiling and remove from heat.
- Quickly, whisk the sweetener into the hot water and add the salt.
- Sprinkle the xanthan gum carefully over the top of the HOT mixture in the sauce pan and whisk it rapidly to prevent it from clumping. Now add the rum flavoring to the finished glaze.
- It might take a minute and even foam up a little but keep mixing and it will incorporate into the mixture as long as it's hot. It will continue to thicken as it cools.
- Add the melted butter to the sauce and set aside until the cake comes out of the oven.
This post is participating in Meal Plan Monday with Simply Southern.
Is there anything else I can use if I don’t have the baking mix ?
I’m sorry Shannon but this time I don’t have a sub, but I plan to test one out very soon and I’ll update the recipe. Also I did include the DIY recipe to whip up a batch of baking mix if you have the ingredients.
Thus would be great to bring to church. It looks so delicious!
Step 7 says to cool well but step 8 says to pour over hot cake so is that a misprint? I can’t wait to make this as soon as I get some rum flavoring. ☺
I fixed it Pamela. Pour the glaze over the hot cake and then allow it to cool before turning it out of the pan. Thanks for letting me know. 🙂
Could I use Maple flavor instead of Rum?
I believe that you could but I can’t say about the flavor since I haven’t tried it. Let me know what you think if you make it. 🙂
What about the ingredient xantham – can I make it without that? I have the THM baking mix and everything else.
Jan you could try a small amount of gluccie but I haven’t tried it. You will need a thickener in order for the glaze to hold together. Xanthan gum is available at Wal-mart if you get a chance to pick some up, it is a handy ingredients and one I use a lot. Hope this helps.
I was thinking of making this for Easter, but was surprised at the amount of Rum Extract. My mom’s (non-THM) recipe calls for 1 CUP of rum. Does the amount of extract in the recipe yield the full rum flavor? Also, how many normal-size servings can you get from this recipe? Thanks!!
Hi Linette! This recipe was based on my Bacardi Rum Cake. I didn’t have access to a rum extract so I used a rum flavoring and from my experience, if you overdo those imitation flavors they can go sideways on you.
This is a nicely flavored cake though and I would really recommend that you make it and then see if you’d like to tweak it to make it more strongly flavored. Hope this helps! 🙂
How many servings does this cake make? Looks delicious!!
Hi Mary! I’m thinking between 8 and 12 maybe, but I haven’t ever measured it. There is no limit for THM-S desserts officially, but I think you’ll find it a very satisfying treat as a snack (larger size) or dessert (smaller size). I hope this helps.
Can you please post the nutritional information. Thank you
Hi Danielle!
I’ve only recently started adding the nutritional values to the recipes.
All of my recipes that are labeled as low carb are a combination of only low carb ingredients, making the dish itself, low carb.
I rarely label recipes as KETO because I know some of you have to keep a strict count. I do realize I’m getting more of those followers so I’m slowly getting them all these recipes updated.
This is by far my favorite recipe for rum cake! Keep up the great recipes!
Thanks Jennifer, glad you enjoyed it and I really appreciate you taking the time to let me know, it’s a big encouragement. 🙂
Can you use rum in this recipe? Would you follow the amounts in the original Bacardi recipe?
Hi Jacki. I converted this recipe using the Bacardi rum cake as a guide. The water plus rum flavoring in the glaze can be substituted for rum.
I just made this cake again, and this time I put the recommended amount of rum extract plus I replaced 1/4 c water with rum in my sauce and doubled the sauce recipe (3/4 c water, 1/4 c rum). It turned out great. It changed up the carb count but I can live with that.