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Doughnut Cake (Gluten-Free)

This recipe was created by Leslie Hammond.

You can use this in place of shortcakes or pound cake. Make in a loaf pan for a pound cake, or two 8 inch cake pans. For best results line the pans with tin foil.

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1 ½ cups butter
8 oz. cream cheese
2 ½ cups sugar
6 eggs
2 teaspoon vanilla powder (Cooks)
3 cups rice flour
1 teaspoon salt

In a mixer, with the paddle attachment beat the butter and cream cheese on low speed until smooth. Add the sugar and whip for 4 minutes. Add the eggs, vanilla, salt, and the flour. Beat on low until smooth. Pour into pan and bake 25-30 minutes at 350F.

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