This buttery pound cake, filled with dried fruit, is a family favorite during the holiday season.
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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.