This buttery pound cake, filled with dried fruit, is a family favorite during the holiday season.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Cake
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)
Glaze
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 teaspoons water
STEP 1
Heat oven to 350°F. Grease bottoms only of 2 mini- (5 3/4x3-inch) loaf pans. Set aside.
STEP 2
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.
STEP 3
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.
STEP 4
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.