Recipe - Non-Gluten Rum Pound Cake

One half pound Butter
1 cup Granulated sugar (One half pound)
6 Eggs; separated
2 teaspoon Rum flavor (or flavoring of
your choice)
1 One half cup White rice flour
2 teaspoon Baking powder
One fourth cup Cornstarch

Grease and flour a loaf pan. Cream butter, sugar, & egg yolks together.
Beat for One half hour!!!! Add flavoring and flour. Blend. In another bowl
beat egg whites until stiff. Fold gently into batter. Bake at 350 degrees
for about 45 minutes Then INCREASE heat to 375 for 15 minutes more. When
toothpick comes out clean, remove from oven and cool. Turn out on plate,
and allow to cool completely. This cake is fine served plain (topped with a
spoonful of fruit or pudding, or may be glazed with your favorite glaze.
The cake keeps well in a closed container. ***Notes if you don't care for
rum flavor, try brandy or sherry extract, or lemon, strawberry, maple,
vanilla, etc. I have tried them all, and they are good. You can also slice
it and make a torte by placing different jams or fillings between the
layers.

Posted to BakeryShoppe Digest V1 #234 by "popette" popette@mail.twd.net
on Sep 13, 1997