Brown Sugar Cake & Icing
Over the summer we decided to make my mom's birthday cake so that our kiddo could partake in the yumminess. Compared to our first miserably failed attempt at doing a special diet birthday cake for kid's 1st birthday, this one turned out amazingly well. If we hadn't told the others that it was a special cake, they would have been none the wiser! Huge success. This recipe is free of gluten, corn, soy and nuts (for us). It can easily be modified to be free of dairy & eggs if needed. Enjoy!
Brown Sugar Cake:
1/2 c. butter (or ghee)
1 1/4 c. light brown sugar, packed
3 eggs or equivalent substitution
1 tsp. pure maple syrup
1 3/4 c. all-purpose flour gluten free mix
1 3/4 tsp. baking powder (corn-free version)
1/4 tsp. salt
2/3 c. milk
Directions
Cream butter and brown sugar until light and fluffy. Add eggs, one at a time. Stir in maple syrup. Combine flour, baking powder, and salt. Add alternately with the milk, stirring until combined. Pour batter into a pair of greased 8-inch cake pans or into a greased Bundt cake pan. Bake at 375 degrees for 25 minutes for small, thin cakes and about 40 minutes for a Bundt cake. Cool in pans for 5 to 10 minutes. Remove to rack to cool completely, make icing.
ICING:
1 1/2 tbsp. butter (or ghee)
1/4 c. brown sugar, packed
1/8 tsp. non- iodized salt
1 c. powdered sugar
2 tbsp. cream or milk
1/2 tsp. pure maple syrup
1/3 c. finely chopped walnuts (optional)
Directions:
Heat butter, brown sugar and salt to boiling. Beat in powdered sugar alternately with cream and maple syrup. Mix to a good spreading consistency. Stir in walnuts. Spread icing on top of cake or layer the two thin cakes with icing between.
The original recipe used vanilla (which we can’t do). We subbed maple syrup.
~ modified recipe from Cooks.com