Jan 3, 2012
Healthy Vanilla Guavaberry Rum Cake
I expected to return home right after the fall semester ended, but my family surprised me with a vacation in the Caribbean followed by a long stay at a ski resort in Canada. It was a lovely surprise! I got a nice tan and spent quality time with my family — two things I haven’t really been able to do while in school on the other side of the country from my family!
One itty bitty letdown, to me, was that I didn’t get to go straight home and bake. It’s funny how much I miss baking at a regular altitude! I feel like I’m torturing those at sea-level by posting all these high-altitude recipes
, but they’re just too good to stow away for safe-keeping.
^^ I love how the guavaberry rum colored the cake pink!
The rum flavor in this cake is a lot stronger than the rum in my Chocolate Almond Rum Brownies
. I was going to soak the cake in a Guavaberry rum glaze, but after taking a bite of the cake I felt that it didn’t need any more rum. If you are not much into alcohol, just replace the rum with more soymilk and you’ll make a simple Vanilla Butter Cake. Both sound good to me!
Vanilla Guavaberry Rum Cake
- Spray your cake pan (you can try making cupcakes too!) with PAM and preheat the oven to 375 degrees Fahrenheit
- In a large mixing bowl, add all the dry ingredients and mix until mixture is even
- In a separate large mixing bowl, add the rum, soymilk, oil, applesauce, honey, extracts and apple cider vinegar
- In a small bowl, add the egg whites and give it a little whisk. Pour into the other wet ingredients and whisk again. Quickly pour onto the dry ingredients and fold. Give the mixture a vigorous whisk for about 20 seconds to make sure all the clumps pop open. Pour into your cake pan and bake for 50 minutes, or until a knife comes out clean
- Ice the cake with this Classic White Icing
*This is a high altitude recipe (for about 3,000 feet), so if you live at sea level don't attempt this recipe without making some adjustments!
This recipe is: low fat, high protein, gluten free!
I’m definitely bringing this slice to the table! I sense some Déjà vu here…