Celiac Disease Support Group

PREHEAT: 350° F

INGREDIENTS:

2 cups GF flour mix
1 tbsp GF baking powder
1/2 teasp salt

1 tsp GF vanilla
1 cup granulated cane sugar

2 lrg apples, or bananas
1/2 cup water

4 lrg eggs
1 cup olive oil, or softened butter

METHOD:

Move oven rack to lower third of oven.
Clean and oil or butter a 10-inch bundt pan.

Sift GF flour mix, GF baking powder and salt together; set aside.

Mix GF vanilla and granulated cane sugar and set aside. Other spices or ground nuts may be added if desired.

Pare fruit, soften apples in a microwave; mash with water and set aside. Applesauce, bananas, canned pumpkin or other fruits and vegetables may be substituted for fruit.

Beat eggs and sugar until pale yellow and increased in volume; beat in olive oil or softened butter.

One quarter at a time, beat in the fruit and the GF flour mixtures.

Pour the batter into the greased 10inch bundt pan, turning the pan to distribute the batter.

Bake about 45 minutes, or until the cake shrinks back slightly from the sides of the pan. The cake is done if it springs back when touched lightly, or if a wire cake tester or wooden pick inserted into it comes out clean.

Cool in the pan on a wire rack until just warm to the touch, about 20 minutes. Loosen with a spatula and turn out onto the wire rack to cool completely.