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

Yield: one 9 inch cake

Ingredients

Instructions

  1. Spray your cake pan (you can try making cupcakes too!) with PAM and preheat the oven to 375 degrees Fahrenheit
  2. In a large mixing bowl, add all the dry ingredients and mix until mixture is even
  3. In a separate large mixing bowl, add the rum, soymilk, oil, applesauce, honey, extracts and apple cider vinegar
  4. 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
  5. Ice the cake with this Classic White Icing

Notes

*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!

http://dessertswithbenefits.com/vanilla-guavaberry-rum-cake/

I’m definitely bringing this slice to the table!  I sense some Déjà vu here…

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Labels: Applesauce, Brown-Rice-Flour, Cakes-and-Cupcakes, Egg-Whites, Erythritol, Flax, Gluten-Free, High-Altitude, High-Protein, Honey, Liqueur, Low-Fat, Oats, Soy-Protein

Comments (8)

  1. Tiff: January 3, 2012

    Oh my, that looks tasty! I shouldn’t have visited your blog so close to lunch! ha :) Thanks for the recipe.

  2. Lovliebutterfly: January 4, 2012

    That’s different and interesting! I haven’t seen any Guavaberry rum liquor in Ireland but I may be able to find some guava juice somewhere. Infact I would have definitely found it in Mauritius where I’m from! Miss the fresh guavas from there! I will sure give your recipe a try. :)

  3. Anonymous: January 22, 2012

    What is in the little mini container on the plate?

  4. Jessica: January 22, 2012

    Oh, thats the cork to the rum bottle ;)

  5. janet: September 1, 2013

    Can’t wait to try this. I dragged a bottle of Guavaberry Island Folk Liquer home from a recent trip to Sint Maarten because I liked the bottle : ) We are gluten free and have a heck of a time finding anything that tastes good in the dessert category in most restaurants. This looks divine. I love desserts with brown rice flour. Thank you for putting this together!

  6. dessertswithbenefits: September 7, 2013

    Janet-
    Oooo, of course that liqueur sounds delicioussss ;)
    Just a reminder, please note that the cake is suited for high altitudes (as I baked it when I was on vacation)
    Anyways, hope you had a great time in Sint Maarten!
    -Jess

  7. marcus king: March 19, 2014

    Question about the high altitude. I really want to try this recipe but I am a little confuse. Could you clarify about the adjustments?

  8. dessertswithbenefits: March 20, 2014

    Marcus King-
    The altitude at which you bake at affects a baked good’s texture, density and moisture level, and especially how much it rises. Air pressure is lower at a higher altitude, so this requires some adjustments to the recipe.
    At high altitudes you can usually decrease the amount of leavening in a recipe. Cakes usually bake for less time too. However, I am not a pro at these altitude adjustments. I have tried to make sea-level recipes suitable for high altitudes, but they usually end up dry. And when I try to make high altitude recipes suitable for sea level, it doesn’t bake in the center and ends up extremely dense. You should check out these websites on altitude baking:

    -www.epicurious.com/articlesguides/howtocook/primers/altitudebaking
    -www.kingarthurflour.com/recipe/high-altitude-baking.html

    Hope this helps!
    -Jess

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