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Sunday, March 22, 2015

Gluten Free South West Georgia Pound Cake

My friend Jo and I took Paula Dean's South West Georgia Pound Cake ( and made it gluten free.  We also plan to make this with a lower glycemic load later on.  One step at a time though.  The idea is to keep the quality of the pound cake and work on making it healthier.  I also like to keep things easy.  In my thinking the fewer changes the better.  I am sure Paula would try to make this healthier now as well.  Love Paula's cooking.  We did use more heavy cream than Paula called used. 

This is very good.  I think it will be easy to substitute coconut sugar instead of sugar.  Everyone loved it.


1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups gluten free Bisquick (Do not use all-purpose flour)
Do not use  (1/2 teaspoon baking powder)
1/2 teaspoon salt
1 cup heavy cream (we also added 1/2 cup of heavy cream - use if you need additional cream)
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

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We followed Paula's directions to the letter.

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

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