Sour Cream Pound Cake (A Sunday Blessing)

OK, so it's Saturday. I'm a little preoccupied tomorrow.

One of the few foods I've been missing terribly since I went GF is pound cake. Sour Cream Pound Cake. That was one of my Mama's signature dishes, and I loved it. I can't make a pound case for spit, so I have been without. Tommie, our wonderful secretary, made me one last Christmas before I stopped eating gluten.

I miss a good pound cake. So versatile -- can be cake, can be frosted, can become strawberry short cake.

My favorite part of the cake is the crusty crumb outside of it. It has to flake into crunchy bits. I thought long and hard about how to make that happen with a GF flour mix, and finally found a blend -- Carol Fenster's, I believe -- to use for it. I surmised (and I was right) that a combination of sorgham flour and corn starch would do the trick.

A few weeks ago, i asked (ok, begged) my student Rachel Stubbs to ask her mother to make me a Sour Cream Pound Cake. I told her I'd provide the flour mix for it, and all she had to do is make the cake.

Last Tusday, Rachel bought me the cake, and it was the crunchiest, most beautiful pound cake I've ever seen. True, the color is a little different because of the GF flour mix. But except for being a little bit denser than my Mama's cake, it was perfect.

When Rachel gave me the recipe -- it turned out the be the same recipe I had in my recipe box. My Mama's cake, from her Mam's kitchen, from her oven. Kharma Kale!

So without further ado, here it is.

GF Sour Cream Pound Cake By by Me and my Mama and Rachel Stubbs and her Mama (whose sister studied Home Ec with my Aunt)

Flour mix:
1 1/2 c. each sorgham flour and cornstarch
1 c. tapioca flour
1/2 c. corn flour (not masa de harina)
(there will be a little mix left)

1 1/2 c. butter, softened
3 cups sugar
6 large eggs
3 cups flour mix
1 T. Xanthan gum
1 8 oz container Sour Cream
1/2 t. salt
1/4 t. baking soda
1 t. lemon extract and 1/4 t. almond extract (or you could add any flavors of your choice)

Cream butter and add sugar until light and fluffy. Add eggs one at a time beating well till fluffy.
Sift flour mix, salt baking soad and add xanthan gum. Add butter alternately to dry mixture with sour cream, ending with flour mixture. Then blend in extracts.

Bake in a greased and GF FLOUR MIX floured pan at 325 degrees for 90 minutes until a tester comes out clean. Cool in pan on wire rack 10 minutes, and then remove from pan and cool completely.


Much love and happy pound cake!
Ging


Surgery update: Surgery is Monday at around 8 a.m. Thanks for your continued prayers.