1 28-ounce796-mL can fruit cocktail, drained, JUICE RESERVED
¾cupcoconut sugar
½cupmilknondairy or dairy
½cupbutter
1teaspoonvanilla
Instructions
Preheat oven to 350 F.
Prepare a 10-inch Bundt pan by greasing it if it is not a nonstick pan.
In a medium mixing bowl, whisk together sorghum flour, potato starch, oat flour, coconut flour, baking soda, salt, and xanthan gum.
In a large mixing bowl, beat together eggs, first amount of coconut sugar, and juice drained from fruit cocktail.
Add the flour mixture to the egg and juice mixture and mix to combine. Then stir in the drained fruit.
Smooth batter into prepared 10-inch Bundt pan. Bake in preheated oven for 40 minutes, or until cake tests done when poked in the thickest part with a fork.
While cake is baking, prepare the sauce. In a small saucepan on the stovetop, bring second amount of coconut sugar, milk, and butter to a boil. Remove from heat and stir in vanilla.
When cake is baked, remove from oven and poke holes randomly all over the top. Immediately pour ALL of the hot sauce all over the cake. It seems like a lot, but the hot cake will absorb it.
Let the cake sit for about 10 minutes. Then turn it out of the pan onto a serving platter. Serve warm or at room temperature.
Video
Notes
A 10-inch Bundt pan is ideal for even baking of this recipe. It also makes an attractive presentation. If you don't have a Bundt pan, the batter will fit in a 9-inch X 13-inch cake pan. Just watch the baking time closely as it may vary, especially if your pan is nonmetal. Be sure to test the centre for doneness.