I am crazy busy today so instead of a detailed, well thought out post, I give you a recipe for pound cake. My friend Wendy and I made this in early October (or was it late September?) At any rate, it was incredibly popular with my gluten eating friends, to the point that one of them says it’s the best pound cake he’s ever had.
It’s very dense and moist, and goes beautifully with whipped cream and berries or ice cream or chocolate sauce. It doesn’t taste like the Sara Lee frozen pound cakes that I grew up on, so don’t expect that. But it does have a great pound cake crust. I snagged the recipe from The Happy Tummy.
- 3 sticks of butter, softened but not melted
- 2 3/4 cups granulated white sugar
- 5 eggs
- 3 cups gluten free flour*
- 1/2 tsp salt
- 2/3 tsp baking powder
- 1 tsp xanthan gum
- 1 cup milk
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Cream butter and sugar together.
- Add eggs, 1 at a time, beating after each.
- Stir dry ingredients together in a bowl and add to mixer alternating with milk, starting with the flour and ending with the flour.
- Add vanilla extract.
- Butter & flour a bundt pan (or 2 loaf pans)
- Pour batter into pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean. (assuming your oven is working correctly)
- Check on the cake occasionally to make sure the top isn’t getting too brown. Cover with tinfoil if so, to prevent burning.
- Remove and let cool for 10 minutes
- Invert onto a plate.
My oven decided to misbehave pretty fiercely, so it took more like two hours to bake. My oven does this on a regular basis. The same thing happened with the blondies I made. So I’ve learned to check at the intended finish point, and then usually let it go half an hour longer.
*For flour mix, this time I used the one from Gluten Free Gobsmacked and omitted the xanthan gum from the recipe. I’m sure other mixes would also work.