Sunday, September 27, 2009

Grandma's Pound Cake

2 1/2 cups pure cane sugar
1 cup Crisco shortening (not melted)
6 eggs
1/2 cup Mimic Creme (a GFCF cream substitute) *
3 cups sifted GFCF flour **
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. xantham gum

Preheat oven to 300 degrees.

Cream sugar and shortening. Add eggs, one at a time. Add Mimic Creme and beat for 3 minutes. Add remaining dry ingredients in small amounts and mix well, until smooth. Pour into greased and GFCF floured tube or Bundt pan and bake @ 300 degrees for 1 1/2 hours. Cool for 20 minutes before removing from pan.

* Mimic Creme does not whip, but the manufacturers will be releasing a new Product, "HEALTY TOP"™ in the next few months. According to their website, "Healthy Top (tm) will be a whip-able, non-dairy cream based on almonds and cashews, (just like our regular MimicCreme)."

When this product is released, I will test it and modify this recipe accordingly. But basically, the GFCF "whippped cream" will be folded into the batter just prior to pouring the batter into the pan. The amount required will increase to 1 cup (prior to whipping).

** GFCF flour: I use a combination of Bette Hagman's Featherlight and Taca's GF Flour Mix II. I omit the almond flour.

{This is the GFCF version of my Grandma's Pound Cake. I have never seen the original version of this recipe anywhere else. The aroma and flaky crust take me back to her dining room, every time.}