Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Basic Summer Yellow Cake




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




6 TB butter or oleo or canola oil spread or
1⁄4cup canola, safflower, or other oil
1 cup granulated sugar*
2 large eggs (or 3 egg whites for a white cake)
1 TB grated lemon peel
1 cup white or brown rice flour
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1⁄4tsp baking powder
1⁄4tsp baking soda
1⁄3 tsp salt
3⁄4cup buttermilk or2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, ornut) to equal 3⁄4cup
1 tsp gluten-free vanilla extract cooking spray

*Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
*Sugar alternative #2: 2⁄3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2⁄3cup pure fruit juice concentrate (thawed, but not reconstituted).

Recipe



Preheat oven to 325 degrees.

Coat 9 x 5-inch loaf pan or two 5 x 21⁄2-inch pans with cooking spray. (Cake rises better in smaller pans.)

Set aside.

Using an electric mixer and a large mixer bowl, cream together the oil, granulated sugar (or fructose), and eggs on medium speed until thoroughly blended.

Add grated lemon peel.

In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt.

In another medium bowl, combine the buttermilk (and honey or fruit juice concentrate, if using) and vanilla.

On low speed, beat the dry ingredients into the egg mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.

Mix just until combined.

Spoon batter into pan(s).

Bake the 9 x 5-inch loaf for 50-55 minutes; 35-45 minutes for 5 x 21⁄2-inch pans or until top is golden brown and a toothpick inserted into center comes out clean.

Cool cake in pan for 5 minutes, then remove from pan and cool on rack.

Serves 12.

To make cupcakes: Bake 12 cupcakes for 20-25 minutes or until firm.

To make a layer cake: Bake in a 9-inch nonstick pan for 35-40 minutes or two 8-inch round nonstick pans for 30 minutes. Be sure to line pans with waxed paper or parchment paper and spray with cooking spray for easy cake removal.

Cool on wire rack.

To make Bundt cake: Grease 6-cup pan thoroughly. Bake 45-50 minutes.

Calories: 215 (32% from fat); Fat: 8g; Protein: 2g; Carbohydrates: 35g; Cholesterol:
31mg; Sodium: 118 mg