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Citrus Poundcake  Home  Avoiding Milk Protein,  back Recipe Page

CITRUS POUND CAKE   (Gluten and Dairy Free)

1/4 cup light olive oil
1 cup all-fruit orange marmalade
3/4 cup coconut
2 1/2 cups gluten-free flour mixture
1/2 tsp. xanthan gum
4 tsp. GF baking powder
1/2 tsp. salt
1 3/4 cups sugar
3/4 cup orange juice
3/4 cup light olive oil
2 Tbsp. lemon juice
2 tsp. vanilla
5 eggs

Preheat oven to 325 degrees. In a small bowl, stir together first 3 ingredients; spoon onto the bottom of a well-greased 10-cup bundt or tube pan. Sift flour mixture, xanthan gum, baking powder and salt into a large mixing bowl. Add remaining ingredients; beat at medium speed for 3 minutes. Pour into pan and bake for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes, then unmold onto serving plate. Spoon any marmalade remaining in pan onto cake. Makes 16 servings.

This recipe is from the 'Wheat-free Gluten-free Recipes for Special Diets' cookbook. Posted by the author Connie Sarros

Celiac Disease interview with author Connie Sarros

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