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Dear Listmates,

Here is a conventional cake recipe that translates to a fabulous GF cake. I
can't imagine how it would be better with cake or all purpose flour. The
recipe is available on the internet at:
http://www.theeagle.com/food/recipe/011905cake2.php but you will need to
make a few alterations when you use GF flour:
- Increase the baking soda and baking powder by about 50% (Use a little more
than 1 teaspoon of each. The exact measurement is 1-1/8 teaspoon)
- Add 1 teaspoon of xanthan gum or guar gum or better yet a 50%-50% mixture
of both (for springiness and stretchiness)
- Cook in a 9" X 13" baking pan instead of a bundt pan (shorter GF cakes
seem to cook better)
- Reduce the cooking time (check the cake with a stainless steel cake tester
at around 45 minutes)

My Everloving made a few other alterations that you might want to cosider:
- Our daughter hates lemons. Orange was the substitute - juice and zest
- Carol Fenster's Sorghum/Corn mix was used (You should be able to use Bob's
Red Mill All Purpose GF Mix and get about the same results)
- The recipe was cut in half and baked in an 8" X 8" pan
- Oh yes, we don't have unsalted butter. The spread was Canola Harvest
(butter would be even better)

The cake is rich, so you really don't need to eat a big piece.

Vic-Sunnyvale, CA

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