As a celebratory gesture for our last class of anatomy, I baked a cake for my tutorial group and what better shape to make it in than that of the kidney (we were doing kidneys this past week). Since one of the members of my group is celiac, I made sure that it was safe for her to eat. Because I wanted to carve out the cake and because, as I’ve already said, I watch too much Cake Boss, I knew that the cake of choice would be pound cake (it’s real good for carving). So I looked up a recipe for gluten-free pound cake, even though I have never made regular pound cake before. The recipe I found was organic, but my variation is plain old not-organic. To make it organic again, simply buy organic versions of all of the ingredients.
Gluten-Free Pound Cake (from Diana’s Desserts)
- 3 1/2 cups white rice flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk
- Combine dry ingredients and set aside.
- Cream butter in a large mxing bowl and gradually add sugar, beating between additions.
- Add eggs, one at a time, and beat well. Add vanilla.
- Blend in dry ingredients gradually, alternating with milk, and beginning and ending with dry ingredients mixture.
- Spread batter into two greased and floured 9 x 5-inch loaf pans, or into one 9×9 and get one GIANT cake (like I did)
- Bake at 325 degrees F/160 degrees C for about one hour (mine took about 1:30), or until done (when baking with rice flour, it can take a bit longer to cook.)
- Let cake stand in pans for ten minutes, then remove and cool completely on a baking rack.
Cake coming out of oven (it’s HUGE)
Mostly final shape (minus ureter and adrenal gland)
It probably would have looked really cool with fondant, but that’s still a bit out of my cake making expertise. Mike really wants to try though, so really all we need is an excuse to make another cake. For the frosting I used the same buttercream recipe as before.