'll admit I've been struggling. Struggling to maintain a gluten-free diet, struggling to figure out how to make baked goods, for which I have an inordinate lusty fondness, taste good. I've got a whole pantry of flours - minus rice flour, which, though neutral in flavor, adds a granularity that I find unpleasant in the mouth - that I've experimented with and have found, even in combination, lacking in verve and abundant in off-flavors. I don't purchase pre-made gluten-free mixes because I don't like the taste or texture of all of the ingredients. So I will continue to experiment until I find a combination that I can live with.
And the crumb was even and perfect. There was no tunneling or other unsightly flaws. The dark stuff on the surface is some of the extra caramel syrup, watered down with rum. I love simple syrup. Moistens a cake right up.
How can something so pretty taste so bad? Rhetorical question, don't answer. I already know.
There still is a less-than-ideal crumb structure, but it still tasted great. Here are a couple pictures of the finished cake and cupcake:
and with a little wax paper, they dressed up real purty!