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
3 ounces cream cheese, softened
2 large Land O Lakes® 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 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 25-30 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 bowl. Stir in enough water for desired glazing consistency. Spoon glaze over mini loaves.
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
Explore reviews fromour online community
Excellent light flavor every one loves the taste
Easy to make comes out perfect every time
Make it often goes real fast DELICIOUS !!!
You won't believe how delicious this cake is until you try it, it's moist and soooo flavorful
Best fruity cake we've ever had . Our hats off to you for creating this one , Great Job !!!