Idaho® Potato Pound Cake (Gluten-free)
- 2 sticks (1 cup) unsalted butter
- 1 cup sugar
- 4 eggs
- ½ cup (packed) Idaho® mashed potatoes
- 3 teaspoons vanilla paste or vanilla extract
- ¼ cup sweet white sorghum flour
- ¼ cup garbanzo bean (chickpea) flour
- 1 cup sweet white rice flour
- ¼ cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon Xanthan Gum
- ½ teaspoon fine salt
- fresh raspberries or strawberries to garnish
- lightly sweetened whipped cream, to garnish
- In the bowl of a stand mixer with the paddle attachment, whip room-temperature butter for 3 minutes until fluffy. Add sugar and whip 2 minutes more. Add mashed potatoes and whip 3 minutes more. Whisk in eggs, one at a time, allowing time for each to be well incorporated before adding the next. Add the vanilla. Do not worry if the mixture appears to separate or looks “curdled.”
- Use a sifter or wire whisk to thoroughly combine all of the dry ingredients–including the salt and baking powder. Add dry ingredients to the wet ones in the bowl of the stand mixer. Mix at medium speed for a minute until no streaks show.
- Using cooking spray, or, shortening, grease a 9-inch bread pan. Fit the pan with parchment paper, leaving a bit of the paper extending over the long sides of the pan. (Makes it easy to remove the finished loaf from the pan.)
- Preheat oven to 350°.
- Spread the stiff batter in to the baking pan. Bake at 350 degrees for one hour. Remove from oven and cool on a wire rack. Cake will not have the high dome of a gluten cake.
- To serve, slice the cake and serve with lightly-sweetened whipped cream and a sprinkling of fresh berries.
Yield: aprox. 8 slices