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Spice Cake (Gluten-Free)
This recipe comes to us from Linda Sowry.
2 cups Gluten-Free Flour Mix
1 ½ cups sugar
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup buttermilk or sour milk
¼ cup margarine or butter, softened
¼ cup shortening
½ teaspoon vanilla
Preheat oven to 350F. Combine flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, and vanilla. Beat on low speed till combined then two minutes on high speed. Add eggs and beat two more minutes. Pour into a greased 9" x 13" baking pan. Bake for 30 to 35 minutes or until a toothpick comes out clean from the center. Cool on a wire rack. You can ice it with Duncan Hines Cream Cheese Frosting or just serve with Cool Whip or something similar or just eat it plain. Its also great made into cupcakes and then freeze the extras to pull out for lunches.
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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