Mmm! Finally! I managed to bake a gluten-free dessert that actually tastes AMAZING! Usually I'm biased in the matter--anything gluten-free pleases my palette--but this recipe managed to get the seal of approval from the pickiest of critics. Roger gave me the go-ahead to make it again 🙂 Perhaps this Easter weekend... Why not add a little MORE butter, sugar, and cream cheese into the festivities?
Seeing that I had a birthday man in the house yesterday, I also made a regular flour version of this cake. The only difference: I used the same amount of Brody's self-rising cake & pastry flour and NO baking powder.
- 1 cup softened butter
- 1 cup white sugar
- 3 large eggs
- 1 package cream cheese (1 cup)
- 2 tsp vanilla extract
- 2 and a half cups sifted gluten-free flour
- 1 tsp baking powder
- 1 cup of raspberries
- Preheat oven to 300°F.
- Butter a 9 x 13inch pan or bundt pan and dust it with flour (I used my new Le Creuset heart-shaped bakeware).
- Using a standmixer of electric beater, cream together softened butter and sugar.
- In a separate bowl, beat together eggs, cream cheese and vanilla.
- Add egg, cream cheese, and vanilla mixture to the butter and sugar, continuing to beat.
- Slowly sift in flour and baking powder, while beating.
- Add raspberries--I chose to blend them in, whereas you may like to keep them whole.
- Bake for 1 hour 15 minutes.
Pound cake is truly wonderful. It will last a long time if you store it in an air-tight container although I highly doubt it will make it past a few days! Enjoy 🙂
* This might not be the best gluten-free baking flour out there, but it's pretty inexpensive and does the trick. The package suggests to add Xantham gum to the mix, but I never do. With a little bit of baking powder the cake seemed to rise fine without it. I would suggest a better gluten-free flour for desserts with less sugar--otherwise I find it's hard to mask the grainy texture. I will post when I find one!