Tuesday, November 1, 2011

Gluten free cherry cake

So I've been gone for a bit but be ready for a bunch while I play catch up. Cameron wanted a cherry cake for his birthday so I set out to make a cherry cake that everyone would enjoy.

Cherry Cake
Combine and mix well:
3 eggs
2 cups sugar
1 cup oil (I used vegetable)
1 tsp almond extract

Add to that 10 ounces of cherry jelly (I found a great one that had no sugar added, it was all fruit juice)
In another bowl mix
2 cups Gluten-Free Pantry All-Purpose flour (I like the mix)
1 tsp baking soda
1/2 tsp salt
Combine the dry with the wet and add in 2 cups of grated zucchini*

Preheat oven to 350 and lightly oil what pans you are using.
Bake cupcakes 20-25 min
Round cake pans 30-40 depending on the size but you want a toothpick to come out clean.
Turn out on wire rack after 10 minutes to finish cooling.

*If you are using frozen zucchini as I did (my local farmers market had a great deal) add all the liquid that come out when thawed. It will make the batter look really thin but it bakes fine.

I had started on the cake before I realized I had not taken a picture.

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