I asked Josh did he want a gluten free cake for his birthday and he had no clue what I was talking about, so are conversation ended in no I don’t and make sure it’s good. I am still working on a recipe for a cake. I have not decided what I wanted to do but I don’t want to get to fancy so I will keep it simple.
This gluten free pound cake is so delicious, not light, very thick, and not to moist. It goes well with peppermint tea or coffee. I would recommend eating this in the morning ( it is not to sweet), if you don’t like sweet things in the morning you may want save this pound cake for later in the day.
Fall will be here soon so I will be saying good bye to all my lovely summer fruits and heading into veggies. I can honestly tell you I am looking forward to persimmons. They are one of my favorite fall fruit and I cannot wait to eat them again!
Gluten Free Pound Cake Recipe:
2 cups gluten free baking mix
2 sticks butter (room temperature)
½ cup brown sugar
½ cup white sugar
3 tsp. pure vanilla extract
3 large eggs
1 tsp. xanthan gum
½ tsp. salt
½ tsp. baking powder
Recipe Directions: Preheat oven to 350 degrees. Butter a loaf pan. In a large bowl, using electric mixer, beat butter, vanilla and sugar until very light and fluffy. Add eggs, beating well and scraping down bowl as needed. In a separate bowl sift flour, baking powder, xanthan gum and salt. Mix dry ingredients into the wet ingredients. Once done place mixture into a buttered loaf pan and place in the oven. Bake for 60 minutes or until a toothpick inserted in center of cake comes out clean. Let cool completely and serve.
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