2 cups GF flour mix
1 ½ cups sugar
1 tsp GF baking powder
1 tsp baking soda
1 tsp xanthan gum
1 ½ tsp cinnamon
1 tsp allspice
1 cup buttermilk or sour milk
½ cup margarine, softened
Preheat oven to 350ºF
Combine dry ingredients in a large mixing bowl.
Add buttermilk and margarine and beat on low until well blended.
Beat on medium for two minutes.
Add eggs and beat on high for two minutes.
Pour into a greased and floured 9”X13” baking pan.
Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted in the center.
Cool on a wire rack.
Ice with butter cream icing and serve.
For cupcakes, bake for 15 minutes or until toothpick comes out clean. (These make a great addition to a school lunch)
Add 1 cup raisins or 1/2 cup chopped walnuts.
GF Flour Mix
1 cup rice flour
1 cup tapioca flour
1 cup corn starch
3 tsp potato flour (not potato starch)
Butter Cream Icing
½ cup butter
3 ½ cups icing sugar
2 tbs milk (approximately)
Beat the butter until fluffy.
Add the sugar slowly while beating on low.
Add the milk ½ tbs at a time beating on medium until the right consistency. Icing should be thick – almost like soft fudge.
Cream Cheese Frosting
½ cup margarine
8oz cream cheese
2 to 3 cups icing sugar
With an electric mixer, cream the margarine and cream cheese together until smooth.
Slowly add the icing sugar, beating as you add.
This is the perfect frosting for spice cake, carrot cake and any other cake you would like to try it on.