TROPICAL POUND CAKE gluten free
From peetabear 15 years ago
- 25 minutes to make
- Serves 16
this recipe make two mini loaves.... it is better to bake gluten free cakes and breads in smaller pans than you use for wheat recipes... also I will use the Wendy Wark flour blend in mine.... the recipe for this is on my recipe page at the very bottom. Read more ... the recipe is from Land o' Lakes See less
Ingredients
- 1/2 cup LAND O LAKES® butter, softened shopping list
- 1/2 cup sugar shopping list
- 1(3-ounce) package cream cheese, softened shopping list
- 2 eggs shopping list
- 1 teaspoon almond extract shopping list
- 1 cup gluten-free flour Blend (see below)* shopping list
- 3/4 teaspoon gluten-free baking powder shopping list
- 1/4 cup milk shopping list
- 1 cup mixed dried tropical fruits (pineapple, papaya and mango) shopping list
- ......................................................................................................................... shopping list
- glaze Ingredients: shopping list
- 1/2 cup powdered sugar shopping list
- 1/4 teaspoon almond extract shopping list
- 1 - 2 teaspoons water shopping list
- ........................................................................................................................ shopping list
- gluten-free flour Blend: shopping list
- To make flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. shopping list
How to make it
- Heat oven to 350°F. Grease bottoms only of 2 mini (5 3/4x3-inch) loaf pans. Set aside.
- Combine butter, sugar and cream cheese in medium bowl. Beat at medium speed until well mixed. Add eggs and 1 teaspoon almond extract; continue beating until well mixed. Stir in 1/2 cup flour blend and baking powder. Add milk; stir until well mixed. Combine remaining flour blend and dried fruit in small bowl; stir into batter.
- Pour into prepared pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
- Combine powdered sugar and 1/4 teaspoon almond extract in small bowl. Stir in enough water for desired glazing consistency. Spoon glaze over mini loaves.
The Rating
Reviewed by 4 people-
Hey, Peeta...this sounds wonderful. In fact, I'm going it make it this weekend with my mini-bundt pan...think I might get 4 tiny cakes out of the recipe. I'll let you know...and thanks!
crabhappychick
in Pittsburgh loved it
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great post love the rice Flour thanks high5
momo_55grandma
in Mountianview loved it
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Love this recipe! Yummy cream cheese addition here, and thanks for posting the Gluten-free flour blend!
juels
in Clayton loved it
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