Gluten-Free Baking and More, March 2006.
|Description: ||This wonderful cake recipe comes from Sherri R. of Mount Airy, NC. While converting this recipe from Sherri’s original, I kept thinking it would be ideal for March’s newsletter. Why? Well, the cake combines raisins, nuts, applesauce and, even, maraschino cherries. It isn’t quite a fruitcake and it isn’t exactly a light applesauce cake. I came to think of it as a bridge to spring. And what better month to enjoy this cake than March? Many thanks to Sherri for sharing this recipe! Please, send in your favorite recipes! I love the challenge of converting recipes. Send your recipes to firstname.lastname@example.org|
1 1/2 cups white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1/2 teaspoon xanthan gum
1 1/2 teaspoons ground allspice
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups golden raisins
3/4 cup solid vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups unsweetened applesauce
3/4 cup chopped pecans
1 cup maraschino cherries, drained, halved, and patted dry with a paper towel
- Preheat oven to 325° F. Grease and rice flour a 10-inch bundt pan.
- In a medium mixing bowl, whisk together dry ingredients. Remove about 1/2 cup of the flour mixture. In a separate bowl, toss the raisins with the 1/2 cup of flour mixture. Set aside the dry ingredients and flour coated raisins.
- In a large mixing bowl, cream together shortening and sugar, about 30 seconds. (Use medium-high speed with a handheld mixer or medium speed with a stand mixer.) Add eggs and blend until smooth.
- Add flour mixture and applesauce and blend for 1 minute. (Use medium speed with a handheld mixer or medium-low speed with a stand mixer.)
- Using a wooden spoon, stir in pecans, raisins and cherries.
- Pour batter evenly into the prepared pan and bake for approximately 1 hour to 1 hour and 20 minutes or until a cake tester/toothpick inserted into the center of the cake comes out clean.
- Remove pan from oven and allow cake to cool in the pan for 7 minutes.
- After 7 minutes, turn cake out onto a wire rack to cool completely.
- Once cake is cooled completely, dust with powdered sugar, if desired.
Makes 1 10-inch bundt cake
||Elizabeth Barbone |
I don't bother using a knife to halve my cherries. I pull them apart at the "pit hole" with my fingers. Sure my fingers get a bit red, but the job goes quickly.