Banana Bundt Cake

Another GF bundt cake.


Banana Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from AllRecipes.com

• 1/3 cup shortening or oil
• 1 1/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups mashed ripe bananas
• 2 cups gluten-free flour
• 3/4 teaspoons cream of tartar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk or water
• 3/4 cup chopped walnuts (optional)
• confectioners' sugar

In a mixing bowl, cream the shortening and sugar. Add the eggs, beating well. Blend in vanilla and bananas and mix well. Blend in the flour, baking powder, baking soda, salt, and milk, stirring just until combined. Stir in walnuts, if desired. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving.

Candied Orange Peels

Ummmmm . . . . . I've been a slacker at posting here!! Sorry!

No reason for orange (or lemon or grapefruit) peels to go to waste! These are pretty good, and aren't bitter if you boil them 3 times.

Candied Citrus Peel
Adapted from http://www.homemade-dessert-recipes.com/

Carefully cut orange peel in strips, place in saucepan in cold water, and bring to boil. Repeat process three times, then measure orange peel and add equal quantity of sugar and hot water. Cook until pulp is translucent. Remove from syrup; roll in sugar; place on plates to dry.

~ Hanunyah

Oranges 'N' Cream Fudge

*Featured on - The Gluten-Free Homemaker's Gluten-Free Wednesdays*

This is THE BEST fudge I have tasted!! It was sooo yummy, creamy, and dreamy. This is definately a hit - I was told it tasted like a Dreamsicle.

I created this recipe from a different fudge recipe - Peppermint Chocolate Fudge. I had the idea to use white chocolate or white almond bark instead of chocolate chips, and use some orange extract that I had on hand instead of peppermint extract. So I tried it, and as said earlier the results were great!

Oranges 'N' Cream Fudge

• 1 2/3 cups granulated sugar
• 2/3 cup milk
• 2 Tbs. margarine (or lard, shortening, etc.)
• ¼ tsp. salt
• 2 cups mini marshmallows
• 1 ½ cups (9 ounces) white almond bark, chopped (or white chocolate chips)
• 1 ½ tsp. vanilla extract
• 1 1/2 tsp. orange extract
• graded orange peel (optional)

• Line a 8-inch square baking pan with foil.
• In a medium saucepan combine sugar, milk, margarine, and salt. Bring to a full boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes (until soft ball stage). Remove from heat. Stir in marshmallows, almond bark, vanilla extract, and orange extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with the orange peel, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

~ Hanunyah

Lemon Bundt Cake

Ok, my new thing is Bundt cakes - because they can fit in a gallon ziplock bag to freeze (there is about 5 in the freezer already :-) ). The only downfall is that for my family we need a least 2 cakes for everyone to get a decent portion.

This recipe is one of my family's favorite Bundt cakes.

Lemon Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from The Gluten-Free Homemaker.


Cake:

1 1/4 c. sugar

1/3 c. vegetable oil

2 eggs

2 tsp. 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 lemon juice

3/4 cup water (or milk)

Glaze:

1 c. powdered sugar

1 1/2 to 3 Tablespoons lemon juice

Preheat oven to 325 degrees

In a large bowl, beat together the sugar, oil and eggs.  Add the lemon extract and mix. Add the flour, guar gum, baking soda, cream of tartar, salt, lemon juice, and water. Mix well, but don't over beat because the cake will sink.

Pour the batter into a well greased or sprayed bundt pan.  Bake at 325 degrees 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.  

In a bowl, combine the powdered sugar and lemon juice, adding enough lemon juice until it reaches the right consistency.  Spoon over the cooled cake.

~ Hanunyah

Oat Raisin Bundt Cake

This is a recipe I found the other day when I was looking for recipes and we had no eggs. It was good (we actually had it for breakfast today!), but it was a bit crumbly. This recipe uses vinegar instead of eggs, so I think next time I make it (which may be today) I think I'll use an egg instead of the tablespoon of vinegar.

I took a picture of this cake, but haven't uploaded it yet - so maybe later.

*Update: I made it with an egg instead of vinegar, and it was better and not so crumbly. I have changed the recipe and also uploaded a picture.*

Oat Raisin Bundt Cake (Gluten-free, Dairy-free, Corn-free)
Adapted from Madhuram's Eggless Cooking.

2 cups buttermilk, milk or water

1 cup oil

1 egg

1 1/2 cups brown sugar

2 cups gluten-free flour

1 1/4 teaspoons baking powder

2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups oats (quick cooking)

1 to 2 cups raisins

1 cup walnuts, chopped (optional)

confectioner’s sugar, for dusting (optional)

Preheat oven to 375 F./190 C. for 15 minutes. Lightly grease a bundt pan.

In a large bowl whisk together the milk, oil, egg and the brown sugar. Add the flour, baking powder, baking soda, cinnamon and salt and mix well until blended. Fold in the oats, raisins, and walnuts, if desired.

Transfer the batter to the prepared pan and bake it for 45-50 minutes, until done when tested with a toothpick or fork. Leave the pan undisturbed for 10 minutes and invert it onto a plate to cool it down completely.

Dust the cake with confectioner’s sugar.

~ Hanunyah