Thursday, April 28, 2011

Poppyseed Cake

This is good! All the recipes I tried for poppyseed cake were either greasy or doughy. So I tweaked the Lemon Bundt Cake recipe. You may also make a few changes (indicated below) if you want lemon poppyseed cake.

Poppyseed Cake (Gluten-free, Dairy-free, Corn-free)

1 1/4 c. sugar
1/3 c. vegetable oil
2 eggs
1 tsp. safe vanilla extract
2 T. poppyseed
1 tsp. almond extract -or- lemon extract

2 cups gluten-free flour
1 tsp. guar gum (or xanthan gum)
1 1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/4 cup water -or- lemon juice
3/4 cup water (or milk)

1. Preheat oven to 350F degrees

2. In a large bowl, beat together the sugar, oil and eggs.  Add the extracts and poppyseeds and mix. Add the flour, guar gum, baking soda, cream of tartar, salt and 1 cup water (or 1/4 cup lemon juice and 3/4 cup water). Mix well, but don't over beat because the cake will sink. Pour the batter into a well greased bundt pan.

3. Bake at 350 degrees F for about 50 minutes or until it tests done.  Cool in the pan for 5 - 10 minutes.  Make sure the edges of the cake are loose, then turn it onto a rack to finish cooling.

~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker


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new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!