|So, with the lack of energy around here...the illustrator has now become sick! I have decided to choke his illness with some good ol' vitamin C! Since vitamin C has antiviral qualities I figure we all could use a good dose of it around here. Not to mention fresh orange juice is extremely delicious...you can't argue with that.
I have been playing with different flours lately, but I happen to have some of the Bob's Red Mill All Purpose Baking Mix in my pantry so I decided to use it instead of playing around. I really wanted to know how it would work. Well, the illustrator loved it! He said it was perfect! While it is nice to play with different stuff from time to time, it is nice to know there is a good all purpose mix for when you don't have all the different flours and starches hanging around.
I made this recipe little easier since I just threw everything together in the mixer. Very easy on the clean up too!
Gluten Free Orange Pound Cake
Makes 5 jumbo
1 ½ cup Bob’s Red Mill All Purpose Baking Mix (can use 1 1/2 cups All Purpose Flour)
1 tsp baking powder (only 1/2 tsp needed for All Purpose Flour)
¼ tsp baking soda
¼ tsp salt
1 cup sugar
1/3 cup + 2 TBSP tub butter (I used Smart Balance Light)
½ cup egg substitute (I used Egg Beaters)
¾ cup non dairy milk + 2 tsp lemon juice (I used Almond Milk)
¼ cup fresh orange juice
2 TBSP orange zest
Preheat the oven to 350 degrees. Spray a jumbo muffin pan with cooking spray.
First mix together the non dairy milk with the lemon juice and allow to sit while you mix everything else. Combine dry ingredients in a mixer. Next add the rest of the ingredients and mix until well blended. Pour evenly into muffin cups. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan. Then remove cakes and place on a cooling rack. Glaze cakes when cooled.
2 cups powdered sugar
2 TBSP to ¼ cup fresh orange juice
Add orange juice to the powdered sugar a tablespoon at a time. Mix thoroughly to desired consistency. (We like a thicker glaze)
The tea was Stash Pumpkin Spice and it was so good with the orange flavored treat! Thanks Mimi and Eric! It is so good!
Labels: cakes, gluten free, muffins, quick bread