Gluten Free Pound Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DRY Ingredients:
1 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 cup Cornstarch
1/2 tsp. Salt
2 tsp. Baking Powder
3/4 tsp. Xanthan Gum
1 1/3 cup Sugar
*** Mix everything together and set aside.
WET Ingredients
2 sticks Butter, softened
5 large Eggs, room temp.
3 Tbsp. Veg. Oil
2 tsp. Vanilla
1/2 cup Buttermilk
FILLING:
3 Tbsp. Sugar
1 Tbs. plus 1 tsp. Cinnamon
1/4 tsp. Cardamom
***Mix everything together and set aside.
GLAZE:
2 Tbsp. Butter, softened
3/4 cup Powdered Sugar
1/2 tsp. Vanilla
2 tsp. Milk
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Directions: |
Directions:Preheat oven to 350ºF.
Grease & flour your bread loaf pan.
WET Ingredients:
Cream butter and sugar with beater on high for 5 min. while scraping down sides of bowl.
Add eggs one at a time until well incorporated.
Add flour mixture 1/3 at a time on medium speed until blended in.
Add vanilla, oil & buttermilk, blend in.
Spoon in 1/3 of the batter into your bread pan, smooth top then sprinkle 1/2 of the filling.
Again spoon 1/3 of the batter and smooth top then sprinkle remaining filling mixture and add the final layer on top and smooth top.
With a butter knife, spiral the knife thru the batter so the cinnamon is incorporated thru the cake.
Finally run the knife down the center of the cake as so it doesn't crack.
Bake for 60-65 minutes.
Prepare the icing for cake.
Let cake cool in pan for 20 min., Let cool remaining time on wire rack. Ice cake |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 min. |
Personal
Notes: |
Personal
Notes: This recipe wasn't tested as yet.
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