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Thursday, March 26, 2015

Jo's Drunken Gluten Free Pound Cake

 My friend Jo and I are still experimenting.

This is a variation of Paul Deen's Southwest Georgia Cake.  Here is our gluten free version that we made.

This  is another variation.  At some point it quits being Paula Deen's cake but maybe not yet.  She is such a fabulous cook.  I also think you can use coconut sugar to replace the sugar. 

I know you will enjoy this one.


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
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)
2 oz. Coconut Rum
1/4 Cup chopped Walnuts
1/4 Cup Brown Sugar (or Coconut Sugar)
1/4 Cup Shredded Coconut (Optional)

1 oz. of coconut rum.


Generously grease and flour a 10-inch bundt pan.
In the bottom of the bundt pan sprinkle with  nuts, brown sugar, and coconut if you want to use that. 
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 and rum 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.  Let it cool an additional 15 minutes.
Poke holes into the cake and drizzle 1 oz of rum over the top of the cake.


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