My mom is in town this weekend, so I was trying to find a good, easy recipe to make strawberry shortcakes. I thought about Ginger’s cream cheese drop biscuit recipe, but it called for baking/pancake mix, and I was too lazy to get the store to buy some.
So as I searched around online (really, what did we all do for information pre-Internet days?!), I found the Land O’Lakes site which had some great gluten free recipes, including one for Vanilla Pound Cake. And the best part, I had all the ingredients I needed. And even better, the cake turned out great and everyone loved it.
The recipe they have basically uses Bette Hageman’s Featherlight Flour Mix. I altered the recipe and used 1 1/2 cups of Featherlight, and 1 1/2 cups of Carol Fenster blend (info on flour blends can be found here). I did add the xantham gum as the recipe calls for – you’ll need that ingredient.
The house smelled amazing while it was baking (and pre-baking, I admit, the batter tasted pretty darn good). I followed the instructions and had a great, moist, flavorful cake. We sprayed the bundt pan with Pam and then used Featherlight to flour it (No more Bakers Joy for me anymore).
This is definitely going in the “keep” file. My only change next time might be to add a splash of orange liquor (Grand Marnier?) to give it a little bit of orange flavor. Or some lemon zest…that would work too! Enjoy!
Vanilla Pound Cake
2 cups sugar
1 cup butter, melted
4 eggs, room temp
4 teaspoons vanilla
3 cups gluten free flour (see here for my flours I use often)
2 teaspoons baking powder
1 cup milk
1 teaspoon xantham
Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.Here’s the cake after it came out of the pan. And I tasted it again this morning, it was still moist!
Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
GFS
I love this recipe, I discovered it last year and loved it, although I don’t think I’ve made it since then. Thanks for the reminder, I should go get some berries and make it again!
I posted about it here- http://www.heythattastesgood.com/2007/08/vanilla-pound-cake.html
Yum!
I am one of those rare people who was not a cake fanatic before going GF, with the EXCEPTION of pound cake. I adored pound cake and although I have tried a few GF recipes, I have not been thrilled with the texture. So, I will definitely be trying this recipe! Thanks.
Oh Steve… I’m so coming over with the fresh berries……… is there any cake leftover???
Steve,
The cake was everything as you said it was. It was moist and very tasty and you would never know it was GF.
Thanks for making it for me.
Love,
Mom
Your recipe sounds delicious and your mom raised you right!
In the ingredients list there is a link that wasn’t working (at least for me). It’s “see here for my flours I use often”. Can you help?
Thank you.
Here are the flours I use quite often
Here are the two main flour mixes I use for baking:
It’s a good idea to add 1 T xantham gum about every 3 cups of flour unless the recipe has it included
Featherlight
1 cup white rice flour (NOT Sweet Rice)
1 cup tapioca flour
1 cup corn starch
1 Tablespoon potato flour (NOT potato starch)
Combine all thoroughly and store in a dark, dry place.
Carol Fenster blend
1 1/2 cups sorghum
1 1/2 cups potato starch (NOT FLOUR!) or cornstarch (I use corn starch)
1 cup tapioca flour.
Combine all thoroughly and store in a dark, dry place
This was THE BEST gluten free baked cake that Steve has made… EVER!
The Artist.
Oooh, that sounds so great!!!
Mmm…that cake looks delicious!! Berries are just coming in season here, I may have to give this a try! Thanks!