I hate sharing cake, in particular my grandmother’s (aka Babcia’s) pound cake recipe. I’ve been working on making a gluten free variation of her family favorite for a couple years, and I think I’ve finally found it. Only problem is that it tastes good enough that even the gluten-eating people want some too.
No fair.
So I did a post How to have your cake and eat it too, where I give six easy steps to having, hiding, and eating cake – no sharing required!
As a result a number of you have asked for the recipe, which I’m sharing below. I’m listing both the real recipe, as well as the gluten free and dairy free option too.
(Original)
Ingredients
- 1/2 cup (heaping) of shortening
- 2 cubes (1 cup) margarine or butter
- 3 cups of sugar
- 5-6 large eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp Vanilla Extract
- 1 cup of milk (whole works best)
- 3 cups flour
Preheat oven 325 degrees. Cream the shortening, butter and sugar in kitchen mixer. Add eggs one at a time while still mixing. Slowly add flour, salt and baking powder. Add milk slowly. I usually add 1/3 of a cup, allow to mix well then repeat twice. Add vanilla. Mix until batter is smooth. Add to a greased bunt pan and cook 325 degrees for 90 minutes (cooking times vary based on your oven, so I usually start checking it around 60-65 minutes.)
Remove from oven, cover with plate or plastic to help keep it moist. Follow directions to have and eat your cake too!
Gluten free option (dairy free is even possible too) – Let me preface this with saying that I’ve been gluten free for over a decade, and dairy free for about a year. As anyone who has every cooked using any gluten free flour will tell you, there is NO substitute for wheat flour that will give you the same taste and consistency as regular old flour. I have tried a variety of GF blends (ones that I have made myself) as well as a number of GF brands, and the one listed in the recipe makes the Gluten Free version of this cake as close to the original in taste and consistency as I can remember. Many of the gluten free blends are better suited for breading/frying and not baking. The flour listed below does make the cake denser, and not as fluffy as some of the other blends I’ve tried over the years, but I prefer it because it does not alter the taste (like Bobs Red Mill for example – light and fluffy but with a bad taste).
So I hope that you enjoy the cake, please let me know in the comments! I’d love to know how it worked out for you. My family, who are all gluten lovers, still try to find and eat all of this GF version!
Ingredients:
- 1/2 cup (heaping) shortening
- 2 cubes (1cup) margarine or butter (use your favorite dairy free butter. I prefer Canoleo Canola Margarine)
- 3 cups of sugar
- 5-6 large eggs
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp Vanilla Extract
- 1 cup of milk (whole works best) – for dairy free I love So Delicious Coconut Milk
- 2 1/2 – 3 cups gluten free flour (I’ve tried a number of GF blends and brands and my favorite for not messing with the taste of the cake is The Gluten-Free Pantry All-Purpose Flour
- Preheat oven 325 degrees. Cream the shortening, butter and sugar in kitchen mixer. Add eggs one at a time while still mixing. Slowly add flour, salt and baking powder. Add milk slowly. I usually add 1/3 of a cup, allow to mix well then repeat twice. Add vanilla. Mix until batter is smooth. Add to a greased bunt pan and cook 325 degrees for 90 minutes (cooking times vary based on your oven, so I usually start checking it around 60-65 minutes.)
- Remove from oven, cover with plate or plastic to help keep it moist. Follow directions to have and eat your cake too! (Gluten free version is a little crumbier than the original, take care not to over-bake). I cut (gracious) servings and place cooled cake pieces into ziplock bags. Freezes really well.
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I will try it soon! Thank you!