haha, i got a picture in here. See, i’m not making it up! i told you. This cake was fluffy, not sandy, was light and fluffy. Doesn’t require any icing, and was less than 1/2 hour in the oven! And this was the first try on a new conversion! It’s starting to go to my head. lol
Here’s how to:
- Mix together and set aside:
- 1/2 c b. sugar
- 1/4 c rice flour
- 1/2 tsp cinnamon
- 1/4 c. margarine
- In a mixing bowl, cream together:
- 1/3 cup butter-flavored shortening (or margarine)
- 1/2 c sugar
- Add, mixing after each:
- 2 eggs
- 2 tsp vanilla
- Mix together separately:
- 3/4 c tapioca starch
- 3/4 c rice flour
- 3 tsp baking pwd
- 1/2 tsp salt
- 1 tsp guar gum
- Add dry mix to cake batter alternately with 1/2 cup milk.
- Assemble in greased 9″ cake pan:
- 2/3 batter,
- 2/3 crumb topping,
- 1.5 c berries fresh or frozen,
- last 1/3 of batter
- last 1/3 crumb
- Bake at 350° for 25-35 minutes. Will spring back when pressed in the middle.
