A gluten-free version of old fashioned butter cake. It is a perfect dessert for a picnic or potluck.
| 2 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Butter, melted |
| 4 |
|
eggs |
| 4 |
|
teaspoons gluten-free vanilla |
| 3 |
|
cups Gluten-Free Flour Blend (see below) |
| 2 |
|
teaspoons gluten-free baking powder |
| 1 |
|
cup milk |
Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 12-cup Bundt® or 10-inch angel food cake (tube) pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly for recipe success.
Learn about gluten-free baking.
