nutritional information

Per Serving:

  • Calories: 428
  • Protein: 6 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 68 g
  • Cholesterol: 62 mg
  • Sodium: 441 mg
  • Fiber: 3 g

Pacific Rim Cake

12 Servings

This moist, tender Bundt cake, rich with the flavors of the Pacific Rim nations, needs only a thin icing drizzled on top. This cake keeps well if wrapped in plastic and actually has more flavor the second day.
  • 2 1⁄2 cups Gluten-Free Mix
  • 1 tsp. xanthan gum
  • 1 ½ cups sugar
  • 1 ½ tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. dried orange peel
  • ½ tsp. nutmeg
  • 1⁄2 tsp. cloves
  • 3⁄4 cup mayonnaise
  • 1⁄3 cup milk or soy milk
  • 3 eggs, beaten slightly
  • 4 kiwifruit, mashed (about 1 1⁄3 cups)
  • 1⁄2 cup toasted almonds or macadamia nuts, chopped
  • 3 Tbs. candied ginger, minced
Lime icing
  • 1 cup confectioners’ sugar
  • 3 Tbs. lime juice, heated

  1. Preheat oven to 350˚F. Coat 3-quart Bundt pan with cooking spray and dust with rice flour.
  2. In large bowl, combine Gluten Free Mix, xanthan gum, sugar, baking soda, baking powder, salt, orange peel, nutmeg and cloves. Using a mixer, blend on low speed.
  3. Add mayonnaise, milk and eggs. Beat until well mixed. Dough will be thick. Beat in kiwifruit until well blended and smooth. Stir in nuts and candied ginger.
  4. Pour batter into prepared pan. Bake until top springs back when lightly pressed, 50 to 55 minutes. Remove from oven, let stand 5 minutes, then invert onto large cake plate or cardboard covered with aluminum foil.
  5. While cake is still hot, combine icing ingredients. Drizzle icing over cake.

NOTE: To toast nuts, spread them in a single layer in shallow pan or baking sheet. Bake at 325˚F until lightly browned, about 10 minutes.

May 2001

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