Glittery Gluten-Free Glamour- Eggnog Teacakes

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I bake a lot of the same holiday treats every year because my family and friends look forward to their favorites. In fact, I have my own favorites; there are things I make just for me (if I’m lucky) because it wouldn’t be Christmas without them. But I always try to throw something new into the mix.

This year, one of my new recipes is actually an old recipe that I haven’t made for many years: an Eggnog Pound Cake from cookbook writer Flo Baker. It has been floating around the baking world for more than a decade. I remember making it four or five times back when I could eat wheat (nine years ago). The original pound cake used butter, lots of sugar and not a lot of spice. But in my typical gluten-free conversion process, I lightened it by leaving out the butter and replacing it with canola oil. I took out about one third of the sugar, and I increased the baking powder and the spices. I added just the right amount of xanthan gum so that it would rise up, but not get too tight. I also tried to make it with low-fat eggnog, although regular works just as well. I ended up using an organic low fat version because all the regular grocery store brands had a lot of stuff in them that shouldn’t be in eggnog. Actually, I tried two store brands anyway, but they tasted a bit off (one tasted so bad I actually returned it on principle- no one should sell eggnog that bad).

Non-dairy results: I tried two non-dairy eggnogs. The coconut milk eggnog tasted delicious- but it had a strong coconut taste. I didn’t use it in the cake. The soy eggnog tasted more eggnoggy and it worked fine.

Oh! And I added a tiny bit more dark rum to the frosted rum glaze, because let’s be frank here, who doesn’t want a bit more hooch at the holidays? Sous chef boy nodded his approval but started to worry about his underage status………

The wonderful thing about this recipe is that it’s easy, it doesn’t take a lot of time, and it makes a great gift. I used the batter to create teacakes instead of making it into one big cake. That way, we don’t have to eat it all once – I can dole it out a little at time. I’ve just made a big batch to give away as little gifts throughout the upcoming holiday season, and to have on hand when friends drop in – unexpectedly or not. So, now that you know I’m loaded with Eggnog Teacakes, perhaps you’ll stop by for a visit!

 

Gluten-Free Eggnog Teacakes

 

EGGNOG TEACAKES
Inspired by a recipe from cookbook writer Flo Baker that I’d made years ago, these delicate teacakes will become a welcome holiday standby. Make several batches to give as hostess gifts, party favors, or to serve when friends stop by. They have a tender texture, a subtle eggnog flavor and a frosted rum sugar glaze that adds a bit of crunch and glittery glamour to the outer coating. 

Makes three 5 x 3-inch loaves.
Recipe can be doubled.

1/3 cup dried currents
1 tablespoon dark rum
1 2/3 cups Brown Rice Flour Mix*
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Generous pinch cinnamon
Generous pinch allspice
2 large eggs
2/3 cup granulated sugar
1/2 cup canola oil
1/2 cup fresh eggnog (lowfat can be used)
1 teaspoon pure vanilla extract

  1.  Combine dried currents and dark rum in a small dish and set aside.
  2. Preheat oven to 350ºF. Position rack in center of oven. Grease three 5 x 3-inch loaf pans with cooking spray.
  3. Mix flour, baking powder, xanthan gum, salt, ground nutmeg, cinnamon and allspice in medium bowl. Set aside.
  4. Beat eggs in large bowl of electric mixer until lemon colored. Slowly add sugar a little at a time, and beat until mixture turns pale yellow and thick. Add flour mixture, oil, eggnog and vanilla,  scrape sides and bottom of bowl, then mix at low speed for 1 more minute. Stir in dried currents and rum.
  5. Pour batter into prepared. Place in center of oven and bake 35-40 minutes for small loaves, or until knife inserted in center comes out clean. Cool teacakes for 8 minutes on a rack and then remove from pans.
  6. Arrange loaves so they aren’t touching on the rack and place rack over a piece of wax paper. Brush top and sides with prepared Frosted Rum Glaze. Cool completely on rack before serving or wrapping for storage. Serve at room temperature.

Store bread covered tightly with plastic wrap in refrigerator for up to five days. Can be covered with plastic wrap and then with foil and stored in freezer for up to six weeks. Best when eaten within four days of baking.

*Find my Brown Rice Flour Mix in the Guide to Flour Mix section of this blog.

Frosted Rum Glaze
1/2 cup granulated sugar
2 tablespoons dark rum
1 tablespoon boiling water

  1. Combine sugar, dark rum and boiling water in a small (microwave proof) bowl; stir until well combined. Use immediately. If the glaze gets too firm, rewarm very slightly in microwave The sugar crystals should not melt completely because the glaze is supposed to appear frosted.

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