Pound Cake

Source: GFCF Recipes

Ingredients:

2 16-oz cans pear halves (in juice or light syrup), drained

2 Tbsp margarine

2 Tbsp vegetable or nut oil (I like almond for this)

2 1/2 cups gluten free flour mix

1 cup soy flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 3/4 cups sugar or 1 1/4 cups fructose, divided use

1 cup milk substitute + 1 Tbsp lemon juice (whisk, let stan 3 min. before adding)

1 Tbsp vanilla extract

grated zest of one lemon

1 teaspoon almond extract

2 large eggs, separated

2 large egg whites

Instructions:

*Prep (can be done beforehand):

1.   Puree pears in food processor or blender.

2.  Transfer to medium saucepan and cook over medium heat, stirring almost constantly, until reduced to about one cup (anywhere from 10 to 40 minutes).

3.  Allow to cool completely.

4.  If making ahead, store covered in fridge.

5.  Melt margarine over medium heat, pour into a tea cup where you have measured the vegetable oil, stir and set aside.

6.  Preheat oven to 350 degrees F.

7.  Lightly oil or spray with pan spray a 10" tube pan or large bundt pan.

8.  Dust with rice flour or GF flour mix, and shake out excess.

9.  Sift flours, salt, and leavenings together into medium bowl; set aside.

10. In a large bowl, mix pear puree, margarine-oil mixture, 1 1/2 cups of sugar (=1 cup fructose), milk, extracts, lemon zest, and egg yolks; whisk until smooth.

11.  In clean mixing bowl and with clean beaters, beat the 4 egg whites until soft peaks form. While continuing to beat on high, slowly add the remaining 1/4 cup sugar or fructose and beat until stiff, but not dry peaks form.

12. With a rubber spatula, gently fold the dry ingredients into the pear puree mixture alternately with the beaten whites, making three additions of the dry and two of the whites.

13.  Turn batter into pan, and bake 40-45 minutes or until cake tester comes out clean.

14.  Let cool in pan for 5 minutes, then turn out onto a rack to cool. It is not as dense as real pound cake. 

15.  If desired, sprinkle with confectioner's sugar, melted lemon marmalade brushed on the top, or a light lemony icing. Or, use as a base for strawberry shortcakes.