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Date: | Sat, 25 Dec 2010 10:43:47 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
With the New Year coming, thought you all might enjoy a quick and easy cake recipe. What I love about this cake is its versatility. You can
use many substitutions and it'll still be light and delicate. It can be
made dairy free and lower sugar, as well. Don't be afraid to
experiment. Enjoy & Happy New Year!
GF CRANBERRY, FRUIT & NUT CAKE
Ingredients
2 cups gluten free all purpose flour + ½ cup
2 tsp. xanthan gum
2 tsp.
gluten free baking powder
½ tsp. cinnamon
½ tsp. grated nutmeg
2 Tbs. softened dairy free margarine or
butter
¾ cup turbinado sugar
¼ cup brown sugar (or Splenda brown sugar)
2 eggs
1 cup milk (cow's, soy, or nut) (I used almond milk)
2 cups dried cranberries
1 medium pear, peeled & chopped
¾ cup chopped pecans, lightly toasted (or walnuts)
Directions
Preheat
oven to 350 degrees F.Grease
9x9x2 baking panCombine
2 cups flour, xanthan gum, baking powder, cinnamon, & nutmeg. Set
aside.
Beat
butter or margarine for 30 seconds.Beat
in sugars, eggs (one at a time).Add
flour and mix alternately with milk.Toss cranberries,
chopped pear, pecans with ½ cup flour and stir into batter.Bake
40 to 50 minutes.
Rita Rita Malkin The Gourmet Celiac Group [log in to unmask]
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