I have fallen off the food blogging bandwagon a bit. My apologies. It is not because I haven’t been cooking or haven’t had any yummy recipes to share. I actually have a list of things I want to post here. But life got busy and we had our 4th baby 8 weeks ago. . . another little GIRL! We are thrilled with the new addition to our family. Mary is a joy already and her sister and brothers are completely delighted with her. Here is a picture of her for those of you who care about such things.
One might ask how many pound cake recipes is allowable on a single food blog? I’m figuring you can’t have too many yummy pound cake recipes. 🙂 So, when I saw this pound cake featured on Foodgawker, I was eager to try my hand at making it gluten free. And it has been a successful recipe over and over again now. I first made it for our monthly church potluck and it was quickly devoured by everyone, no one guessing it didn’t contain any gluten. And might I add what a pretty cake it is when it is covered with a white glaze and topped with fresh cut strawberries? Its a real beauty.
Don’t be scared by the long baking time listed on the recipe. It makes for a really moist cake with a wonderful classic pound cake crust on the outside. Of course, keep an eye on it, checking periodically. Everyone’s oven is different. If yours starts to get too dark on top, just cover it loosely with some foil.
Hope you enjoy it as much as we have!
Cream Cheese Pound Cake (Original recipe from HERE)
Makes 12 servings
1 ½ cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
2 cups white rice flour
2/3 cup tapioca flour
1/3 cup corn starch
1 tsp xanthan gum
1/8 teaspoon salt
1 tablespoon vanilla extract
Preheat oven to 300°F.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.
Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.
Cover with glaze from the original recipe Here and top with fresh strawberries.