Sorry for the confusion, Shelley! Since Caribbean Rum Cake is a non-yeasted recipe, you can replace up to 25% of the flour in the cake with an equal measure of almond flour. In this case, it means you would subtract 1/2 cup of the all-purpose flour called for in the recipe, and replace it with 1/2 cup of almond flour. You would leave the remaining 1 1/2 cups of all-purpose flour alone, to ensure that the cake has enough strength in it to maintain its shape. If you were making a yeasted recipe (like cinnamon rolls, for example), you would add 1/3 of a cup of almond flour per cup of wheat flour in the recipe, but you would not subtract any of the wheat flour. This is an addition, rather than a substitution. Hope that helps clarify! 

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