 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
I created this from a couple of recipes, Five Flavor Pound Cake (#24612) and a Gluten Free Poppy Seed Pound Cake (#174118). Use at least four of the flavors. It may not sound if it will taste good, but the combination of flavors make it sooooo tasty and brings a lot of flavor to something that could be bland due to using gluten free flour. I had to make a second one after my daughter and I kept stealing slices of the first one. Ingredients:
1/2 cup butter, softened |
1/2 cup sour cream |
1 cup sugar |
3 eggs |
1 teaspoon lemon extract |
1 teaspoon rum extract |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
1 teaspoon coconut extract (optional) |
1 teaspoon pineapple extract (optional) |
1 1/2 cups gluten-free flour (i use tom sawyer brand) |
1 teaspoon baking powder |
1 (3 ounce) package vanilla instant pudding mix (make sure it's gluten free) |
Directions:
1. Preheat oven to 350 degrees.
2. Cream together butter, sour cream, and sugar.
3. You can use any combination of the extracts, but use at least four of them.
4. Mix eggs and extracts with butter / sugar mixture.
5. Sift flour, baking powder, and pudding mix.
6. Add to wet mixture and mix for 2-3 minutes.
7. Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan.
8. Cook for 35-40 minute or until knife poked in center comes out clean.
|
|