Grandma Ruth’s Gluten Free Spice Cake

Ok, Grandma Ruth wasn't baking Gluten Free Cakes in her day, but she did make a mean Spice Cake. The original recipe was made yearly for my Mom and my Aunts Birthdays and I adapted it years ago for a customers Birthday. I actually just made this cake for that same customers Anniversary. I'll never forget the panicked phone call I received that day asking if I had forgotten this cake needed to be gluten free because there was no way a gluten free cake could taste this good. It comes out so light, moist and grit free (no rice flour!) you won't believe its gluten free.

          

  Serves 8-10

¾ C Butter Softened

1 ¼ C Brown Sugar (I use Rapadura)

1 C. Unrefined Cane Sugar

3 Eggs

3 C. Bobs Red Mill GF Flour Blend

1 ½ tsp Xanathan Gum

1 tsp Baking Soda

1 ½ tsp Cinnamon

¾ tsp Cloves

¾ tsp Nutmeg

1 tsp Sea Salt

1 ½ C. Whole Milk

1 Tbs Lemon Juice

Preheat oven to 350. Grease either 3 rounds or one 9”x13” pan. In a large bowl beat together Butter and Sugars, add Eggs one at a time. Meanwhile add Lemon Juice to Milk to curdle, let sit 10 minutes. In a medium bowl mix together Flour Blend, Xanathan Gum, Baking Soda, Spices and Sea Salt. Add 1/3 of flour mixture to wet mixture, stir to combine then add 1/3 of Milk combine, continue mixing in the alternating flour mixture and milk.

 Divide Cake batter between 3 Rounds or pour all into 9x13 pan. Bake rounds 30-35 minutes or 9x13 45-50 minutes.

For Frosting

1lb Cream Cheese-softened

4 oz Butter-softened

1 tsp GF Vanilla

1 LB Powdered Sugar

In a large bowl beat together cream cheese, butter and vanilla. Slowly add in powdered sugar until desired consistency and sweetness is achieved.

***Recipe may be halved if making the 9x13 pan***