5 from 1 vote
Gluten-Free Eggnog Latte Pound Cake
Kyra Bussanich, owner of a gluten-free bakery and four-time winner of Food Network’s “Cupcake Wars,” adores eggnog and eggnog lattes. Each holiday season she makes eggnog from scratch at Kyra’s Bake Shop and uses it in a variety of recipes. This richly spiced gluten-free pound cake, accented with espresso and a hint of bourbon or rum, celebrates that tradition. Slice and wrap the cake in plastic before freezing in an airtight container for up to two weeks, or keep it covered at room temperature for up to two days.
Servings 1 (5 by 9-inch) cake
Ingredients
FOR THE CAKE:
-
1⁄2
cup
butter
at room temperature -
3⁄4
cup
plus 2 tablespoons granulated sugar -
3
eggs
at room temperature -
1⁄2
cup
potato starch -
1⁄2
cup
tapioca flour -
1⁄3
cup
rice flour -
1⁄4
teaspoon
xanthan gum -
1⁄2
teaspoon
baking soda -
1⁄2
teaspoon
baking powder -
1⁄4
teaspoon
salt -
1 1⁄4
teaspoons
ground nutmeg -
1 1⁄2
tablespoons
instant espresso granules -
1⁄2
cup
sour cream -
1⁄3
cup
whole milk -
1⁄4
cup
bourbon or rum
FOR THE GLAZE:
-
1⁄4
cup
whole milk -
2
cups
powdered sugar -
1⁄2
teaspoon
ground nutmeg -
Pinch
of salt
Instructions
-
Preheat the oven to 350°F. Grease a 2-pound (5 by 9-inch) loaf pan with gluten-free cooking spray or melted butter. Sprinkle 2 tablespoons of granulated sugar into the pan, tilt to coat the bottom and sides, and discard any excess.
Make the cake:
-
In a stand mixer fitted with the paddle attachment, beat the butter on high until light, fluffy, and pale, about 3 minutes. Add the remaining granulated sugar and beat until the mixture is airy. Add the eggs one at a time, scraping the bowl between additions, and mix until incorporated.
-
Whisk together the potato starch, tapioca flour, rice flour, xanthan gum, baking soda, baking powder, salt, nutmeg, and instant espresso in a separate bowl. Add one-third of the dry mix to the butter mixture and mix on the lowest speed just until combined. Add the sour cream and mix briefly on low. Add half of the remaining dry ingredients and mix on low, then add the milk and bourbon or rum and mix just to combine. Stir in the remaining dry ingredients by hand until blended. Avoid overmixing to prevent a tough or rubbery texture. Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, 43 to 48 minutes.
-
Line a baking sheet with parchment. Let the cake cool in the pan for 1 hour, then invert it onto a cooling rack set over the prepared baking sheet and cool completely.
Make the glaze:
-
Whisk the milk, powdered sugar, nutmeg, and a pinch of salt together until the glaze is smooth and glossy. If it’s too thin, add more powdered sugar to thicken. Pour the glaze over the cooled cake and allow it to set, about 90 minutes.
Recipe: Kyra Bussanich
Photography: Dina Avila