"The belly rules the mind."--Spanish Proverb

Gluten Free Cream Cheese Pound Cake Recipe

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This recipe for Gluten Free Cream Cheese Pound Cake, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendi Dozler

Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups of butter (3 sticks), softened
8 ounces (1 block) of cream cheese, softened
3 cups sugar
6 eggs at room temperature
3 cups gluten-free all-purpose flour mix (Bob’s Red Mill)
(If not already in flour mix, then add...1 ½ tsp. xanthan gum
1 Tbs. vanilla extract

Directions:
Directions:
Preheat oven to 325ºF and grease Bundt pan. Cream butter and cream cheese together in a large mixing bowl until fully blended. Gradually add sugar, mixing well as you go. Add eggs one at a time, stirring well after each addition. Add flour mix gradually, stirring well and carefully (so you don’t “lose” a lot of it) until fully incorporated. Add vanilla extract. Blend well. Add batter to Bundt pan.

Bake for about an hour and twenty minutes. Test for doneness with toothpick and bake an additional 10 minutes if not done. Cool in pan for about 20 minutes then invert over plate or cake plate to remove. Cool for an extra thirty minutes or so. Serve with coffee and a side of strawberries and fresh whipped cream!

Personal Notes:
Personal Notes:
Bean-flour based flour mix is not ideal for this recipe.

 

 

 

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