GF Pound Cake

Rich, dense, buttery, moist and gluten free pound cake.  Real pound cake, made with real ingredients and homemade vanilla.  This cake is so delicious in it's purity of just being pound cake, but I have to say that this cake is so delicious, it's amazing.  I baked the leftover batte rinto a mason jar, and put it in the fridge after a day of being in the pantry.  The flavors had developed so well it was like a whole new cake.  YUM!  I will be experimenting with this recipe a lot.  Possibilities are endless.  Citrus zest, chocolate, caramel, coconut, blueberries and lemon, even savory herbs such as rosemary and fennel would lend well to this amazing and REAL pound cake.  Just because its gluten free (GF!), doesn't mean it's health food.  It's real pound cake with butter and sugar.  It's the quality of the ingredients that count.  I used my best friend's farm-fresh, free range Michigan eggs.  It make a difference in taste, and using real local ingredients just makes sense.

So, go get the best butter and eggs you can find, and a quart of fresh berries from the farmers market.  You can thank me for it later!  Enjoy!


Gluten Free (GF) Pound Cake

2 cups sugar

1 cup melted butter

4 eggs

4 teaspoons gluten-free vanilla

3 cups Gluten-Free Flour Blend:

            Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch,                 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store                         remainder in container with tight-fitting lid. Stir before using.

2 teaspoons gluten-free baking powder

1 cup milk

 

Heat oven to 350°F. Grease 12-cup Bundt pan or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside. (I used a multi mini-loaf pan, like a muffin tin but with 8 little loaf shapes, you could use a muffin tin with good results.)  Im sure this cake could be baked into any available oven proof container.  even a clean tin can!  And, when in doubt, use parchment paper!

Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.

Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed.

Pour into prepared pans or paper lined muffin tins,  bake at 350 for :  10 minutes for mini muffin size, 10-15 minutes for muffin size, 10-15 for mini loaf size, 50-60 min for full bundt or cake pan size.  I also had success baking this into mason jars.  PERFECT for strawberry shortcake, just slice the pound cake into rounds!