Wheat and gluten free - made with italian chestnut flour.
* Needed to add to mix: unsalted butter, eggs, water
New packaging as of 6/09. Each package makes a single 9-inch pound cake
A perfect blend of gourmet flours coupled with the finest, all natural ingredients. They've carefully selected premium flours to bring you something more flavorful. Packed with the natural goodness of fine white rice flour, the nutty sweetness of italian chestnut flour, and the silky smooth-ness of tapioca flour.
A wonderfully moist cake that features pure vanilla powder to give tha unmistakable taste that only vanilla can. Dust some sugar on it or serve it with a scoop of vanilla bean ice cream.
Ingredients: Organic Evaporated Cane Juice, Gourmet Flour Blend (Fine White Rice Flour, Italian Chestnut flour, Tapioca Flour), Cultured Buttermilk, Pure Vanilla Powder, Aluminum Free Baking Powder, Salt, Xanthan Gum, Baking Soda.
NUTRITION FACTS
Serving Size 1/3 cup dry mix (50 grams)
Servings per package 8
Amount per Serving Dry mix
Calories 185
Calories from fat 5
% Daily Values
Total Fat .5g* 14g - <1%
Saturated Fat 0g 8g - 0%
Cholesterol 0mg 90mg - 0%
Sodium 180mg 200mg - 9%
Total Carbohydrates 42g 42g - 14%
Dietary Fiber <1g <1g - 2%
Sugars 24g 24g
Protein 2g 4g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 6%
Iron - 10%
*Amount in dry mix **Amount in 1/8 prepared cake
Mix Makes a Single Layer Cake
Additional Ingredients Needed:
1/2 cup (1 stick) unsalted butter, at room temp.
2 large eggs, at room temp.
1/2 cup warm water
Prepare:
Preheat oven to 350 F. Lightly grease 9 inch round cake pan or use parchment paper, trimmed to fit bottom of pan.
Mix:
Place contents of the Evaported Cane Juice Packet in a large mixing bowl. Cream cane juice and butter with electric mixer until light & fluffy. Add eggs one at a time to sugar mixture and beat until blended. Scrape down bowl. Beat 5 seconds at medium speed. Reduce electric mixer speed to slow. Alternately add the tan flour packet and water into wet mixture and blend. Scrape down bowl. Blend thoroughly but DO NOT OVER MIX. Batter should be fairly thick. Pour into prepared pan and spread evenly. Bake immediately.
Bake:
For a single layer cake bake 23-27 min or until toothpick inserted into center comes out clean. For cupcakes, bake approx 15 minutes. Cool for 5 min in pan. Remove from pan and place on a rack. Cool completely before frosting. Keep covered. Serve with your favorite icing, fresh raspberry sauce, or with vanilla bean ice cream. Enjoy!
