Golden Rum Cake

• Cooking spray
• 1/3 cup finely chopped pecans
• 1 cup water
• 1 cup sugar, divided
• 1/4 cup dark rum
• 1/2 cup 2% reduced-fat milk
• 6 tablespoons unsalted butter
• 3.45 ounces brown rice flour (about 3/4 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 2.1 ounces tapioca flour (about 1/2 cup)
• 1 tablespoon baking powder
• 3/4 teaspoon xanthan gum
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1 cup frozen fat-free whipped topping, thawed

1. Preheat oven to 375u0b0.
2. Coat a 10-inch tube pan with cooking spray; sprinkle pecans in bottom of pan.
3. Combine 1 cup water and 1/2 cup sugar in a small saucepan. Bring to a simmer over medium heat; cook 10 minutes or until mixture is reduced to 3/4 cup. Remove from heat; stir in rum.
4. Combine milk and butter in a small saucepan. Cook over medium heat 3 minutes or until butter melts. Remove from heat; cool 5 minutes.
5. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/2 cup sugar, baking powder, and xanthan gum in a medium bowl; stir with a whisk. Add vanilla, eggs, and milk mixture; beat with a mixer at medium speed until well blended. Spoon batter over pecans in pan; sharply tap pan once on counter to remove air bubbles.
6. Bake at 375u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; place on a serving plate.
7. Brush rum syrup over cake; let stand 10 minutes. Repeat twice, reserving 1/3 cup rum syrup for serving. Spoon whipped topping and reserved rum syrup over slices of cake.

cooking spray, pecans, water, sugar, dark rum, milk, unsalted butter, brown rice flour, white rice, tapioca flour, baking powder, xanthan gum, vanilla, eggs

Taken from www.myrecipes.com/recipe/golden-rum-cake (may not work)