Tropical Pound Cake Gluten Free |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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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 Ingredients:
1/2 cup land o lakes® butter, softened |
1/2 cup sugar |
1(3-ounce) package cream cheese, softened |
2 eggs |
1 teaspoon almond extract |
1 cup gluten-free flour blend (see below) |
3/4 teaspoon gluten-free baking powder |
1/4 cup milk |
1 cup mixed dried tropical fruits (pineapple, papaya and mango) |
glaze ingredients |
1/2 cup powdered sugar |
1/4 teaspoon almond extract |
1 - 2 teaspoons water |
gluten-free flour blend |
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. |
Directions:
1. Heat oven to 350°F. Grease bottoms only of 2 mini (5 3/4x3-inch) loaf pans. Set aside.
2. 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.
3. 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.
4. 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.
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