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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.
Preheat oven to 350˚F. Coat 3-quart Bundt pan with cooking spray and dust with rice flour.
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.
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.
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.
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.
- Calories 428
- Carbohydrate Content 68 g
- Cholesterol Content 62 mg
- Fat Content 16 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 3 g
- Sodium Content 441 mg
- Sugar Content 0 g