2 c. rice flour
1/2 c. potato starch flour
1/2 c. tapioca flour
1 tsp. baking soda
4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. ground cloves
1 tsp. nutmeg
1 Tbsp. xanthan gum
1 c. mayonnaise
1 1/2 c. sugar
5 large eggs
1 c. buttermilk
1 c. raspberry or blackberry preserves
1/2 c. chopped pecans
Directions:
My mom made this cake for her boss' birthday. He was moved almost to tears - he hadn't had a cake since he'd been diagnosed with a wheat allergy! Really scrumptious. Frost it with Penuche Frosting.
Preheat oven to 350°F.
In a large bowl, sift together rice flour, potato starch flour, tapioca flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Add xanthan gum. Set aside.
In a mixing bowl, cream mayonnaise and sugar. Add eggs and beat until batter is smooth and silky. Blend in the flour mixture in batches, alternating with buttermilk. Beat by hand. Stir in jam and nuts.
Spoon batter into 2 greased and (rice) floured 9 inch round cake pans or one 9x13 inch baking pan. Bake at 350°F, for 35 min. for round pans or for 45 minutes for rectangular baking pan. Test with a toothpick - if it comes out clean, the cake is done.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 20th, 2007
Previous
Email a friend
Print Recipe