This buttery pound cake, filled with dried fruit, is a family favorite during the holiday season.
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/2 |
|
cup sugar |
| 1 |
|
(3-ounce) package cream cheese, softened |
| 2 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
teaspoon almond extract |
| 1 |
|
cup Gluten-Free Flour Blend (see below)* |
| 3/4 |
|
teaspoon gluten-free baking powder |
| 1/4 |
|
cup milk |
| 1 |
|
cup mixed dried tropical fruits (pineapple, papaya and mango) |
| 1/2 |
|
cup powdered sugar |
| 1/4 |
|
teaspoon almond extract |
| 1 to 2 |
|
teaspoons water |
Heat oven to 350°F. Grease bottoms only of 2 mini (5 3/4x3-inch) loaf pans. Set aside.
Combine butter, sugar and cream cheese in medium bowl. Beat at medium speed until well mixed. Add eggs and 1 teaspoon almond extract; continue beating until well mixed. Stir in
1/2 cup
flour blend and baking powder. Add milk; stir until well mixed. Combine remaining flour blend and dried fruit in small bowl; stir into batter.
Pour into prepared pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Combine powdered sugar and 1/4 teaspoon almond extract in small bowl. Stir in enough water for desired glazing consistency. Spoon glaze over mini loaves.
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.
