This seems to be another success. I'm not sure if its crumbly because the top/bottom was rounded after baking, or if I cut out too much of the wet ingredients, or if I should have added xanthan gum. (Or a combination). Will experiment again. Tastes yummy, just crumbly.
Gumdrop Cake
1/4 C. Solid Shortening
1 C. Sugar
1 Egg
2 1/2 C. Gluten Free Flour
1/4 tsp Salt
2 tsp Baking Powder
1/2 # Gumdrops (Tootsie Brand Dots are peanut free & gluten free)
1/2 C Raisins or currents (I used craisins)
1/4 tsp Vanilla Extract
1/4 C Milk
1) heat oven to 300*. Grease 10 inch tube pan; set aside
2) In a large bowl, using mixer, beat together shortening and sugar until well blended. Beat in eggs
3) Sift together flour salt and baking powder. Mix 2 Tbsp flour mixture with gumdrops and raisins. Add vanilla to milk.
4) Alternately add milk add flour mixtures to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
5) Spoon batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool 30 minutes, remove from pan and cool completely.
Yields 12 servings.
Gumdrop Cake
1/4 C. Solid Shortening
1 C. Sugar
1 Egg
2 1/2 C. Gluten Free Flour
1/4 tsp Salt
2 tsp Baking Powder
1/2 # Gumdrops (Tootsie Brand Dots are peanut free & gluten free)
1/2 C Raisins or currents (I used craisins)
1/4 tsp Vanilla Extract
1/4 C Milk
1) heat oven to 300*. Grease 10 inch tube pan; set aside
2) In a large bowl, using mixer, beat together shortening and sugar until well blended. Beat in eggs
3) Sift together flour salt and baking powder. Mix 2 Tbsp flour mixture with gumdrops and raisins. Add vanilla to milk.
4) Alternately add milk add flour mixtures to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.
5) Spoon batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool 30 minutes, remove from pan and cool completely.
Yields 12 servings.
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