Gluten Free Pound Cake

GLUTEN FREE POUND CAKE
Adapted from the Paula Deen Southwest Georgia Pound Cake

Gluten Free Pound Cake

Gluten Free Pound Cake

I posted Paula Deen’s Southwest Georgia Pound Cake recipe way back in June 2013.  That particular recipe is the most popular on my blog!  Well, since that time, as you know, I have gone gluten free, and yes, I’m missing out on some goodies!  That has now begun to change and my first attempt was changing Paula’s pound cake recipe.  Sorry, Paula, had to be done.  In my book her Southwest Georgia Pound Cake is THEE Best!  And believe it or not, the change was easy, my first attempt and it worked.  I served this cake with strawberries and fresh whipped, whipped cream for my hubbies birthday dinner, this past Tuesday night.  After everyone had a slice and tried it and said it was good, I then dropped the bomb on them and told them it was gluten free!

Ha, that’s how you have to do it, let them eat it first, get the reviews, then let them know what their eating!  Well, they were all pleasantly surprised and I was told not to change a thing in the recipe!  So here ya go, my Gluten Free Southwest Georgia Pound Cake!  Paula can still have all the credit, I only changed the flour.

Here’s the recipe, make it and enjoy!

Ingredients 

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose gluten free flour ( I use: Betty Crocker Gluten Free Rice Flour blend )
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

 Generously grease and flour a 10-inch bundt pan (I use the Betty Crocker Gluten Free Rice Flour blend also to coat the pan)

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

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