Sunday, December 2, 2007

GF Donut Cake

This recipe makes a heavy, moist cake similar in consistency to an old fashioned cake donut but more moist. Similar to pound cake. It is definitely not a low-fat recipe, but very yummy. Holds together well. Has a somewhat crusty, flaky top, so it may not frost well. I usually serve it with fruit or sauce and whipped cream.

GF Donut Cake Makes 2 8" round pans or 2 9x5x3" loaf pans.
1 1/2 c butter (softened)
8 oz cream cheese (softened)
6 eggs
2 tsp vanilla powder (yes, this is what the original recipe called for. It is so concentrated, I usually use 1 tsp)
3 c rice flour (or your favorite GF mix)
1/2 tsp salt

Beat butter and cream cheese until smooth. Add sugar and whip for 4 minutes.

Add eggs, vanilla, salt and flour. Beat on low until smooth.

Pour into greased pans and bake until toothpick comes out clean. 25-30 min for round pans; about 40-50 minutes for loaf pans.

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