Last week I reviewed The Allergy-Free Cook Bakes Bread by Laurie Sadowski. This cake is a very delicious recipe from that book.
I’ve made it recently for my weekly Bible study. We were having a birthday celebration and I wanted my gluten-free friends to have a cake to enjoy as well.
What actually happened is that the gluten-free friends each took a piece (or two), and then my gluten eating friends also had some after they had finished the regular birthday cake.
It was just too yummy to pass up.
I did divert from the recipe slightly by making it as a bunt cake instead of as a free-formed sheet cake.
I will give you the directions for how I recommend doing it in a bunt cake pan. It held it’s shape nicely and was soft and moist.
I wasn’t expecting this kind of texture from a cake made with yeast, but it was very nice.
The cardamom may have been a little strong for my taste, but the other ladies loved it. I think nutmeg could easily be substituted if you decide that you don’t like the cardamom or if it isn’t available.
As one lady described this cake “it’s like French toast with apples.”