Pound Cake

Pound Cake is such an amazing idea! It is a very old cake which was called "Quatre-quarts" or "four-fourths" in France. It consisted of four pounds each of flour, sugar, butter and eggs! Women made their own versions with varying degrees of denseness and now it's often made with varying flavors. This gluten free cake is a simple version that's light, moist and serves the purpose when I'm in the mood for pound cake with a delicious sauce over it.

Gluten Free Pound Cake

Sift and whisk together in medium bowl and set aside
1 1/2 c fresh millet millet flour
3/4 c tapioca flour
1 t guar gum
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

Mix and set aside
1/2 c yoghurt
1/2 c cashew milk (or bovine, goat, etc. milk)

Stir together and set aside
1/2 c honey (warmed slightly to soften, if thick)
3/4 c butter (softened) or butter and mild flavored oil mixed together

Mix in large bowl
2 egg yolks (reserve egg whites)
1 t vanilla

Add one at a time and mix well after each addition
honey butter mix above
yoghurt milk mix above
dry ingredients above

Whip and fold in
2 egg whites (reserved)

Bake 325 degrees 45 to 50 min
Bake in oiled glass bread pan
Remove from oven, leae in pan, and cool on cake rack 10 minutes
Gently remove from pan and continue to cool on cake rack
(use a table knife to gently release sides of cake before inverting it onto cake rack)
Completely cool before slicing

Serve slices topped with sauce such as lemon, chocolate, cherries, raspberries, etc.
copyright Judith Reynolds June 2010

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