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Date: | Mon, 20 Jan 1997 13:33:17 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I adjusted one of my old cake recipes to be GF and I almost ate the whole
thing. It not only doesn't get dry--it gets moister.
PINEAPPLE NUT CAKE
2 C. flour mix (2 parts white rice flr, 2/3 part potato starch, 1/3 part
tapioca flr)
2 C. sugar
1 tsp. xanthum gum (I just guessed at how much!!!)
2 eggs (beat eggs)
2 tsp. baking soda
1 can (1 lb. 4 oz) crushed pineapple INCLUDING juice
1 tsp. GF vanilla
1 C. chopped walnuts
Do not beat all with mixer. Mix all together by hand and pour into ungreased
sheet cake pan (approx. 11" x 17").
Bake at 350 degrees for 35-40 minutes. Frost while cake is still a little
warm.
FROSTING
1 C. powdered sugar (add more to be thicker)
1 3-oz pkg. cream cheese
1/2 stick oleo (I used a little less)
1 tsp. GF vanilla
Mix and pour over slightly warm cake.
If you want a real treat, warm slightly before eating and add a scoop of
Breyer's Natural Vanilla ice cream--it's GF! (I have no connection to
company).
Enjoy!
Sharon in KS, USA
"Smile--it's contagious"
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