Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Gluten-free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Eggs
1/2 c Butter -- softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut -- or up to...
1 c Grated coconut (optional)
1 c Buttermilk
1 t Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour
Separate the eggs. Beat the whites until stiff, and
set aside. Beat the yolks, butter, oil, honey,
vanilla, nuts and coconut together. Measure the
buttermilk into a quart measuring cup; stir in the
soda and let set 30 seconds until foamy. Mix the
flours. Alternately add the flours and the buttermilk
to the butter mixture until thoroughly mixed. Gently
fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9" x 13" cake pan.
Bake at 350 F. for 35 to 45 minutes until a toothpick
inserted in the center comes out clean. Let cool.
Spread cream cheese icing.
ICING: Soften two 8 oz. pkgs. of cream cheese. Beat
with 1/2 cup honey and 1/2 cup maple or other syrup
and 3 tsp. vanilla. If needed, add a little non
instant dry milk powder or a little milk to reach the
desired consistency.
Source: Arrowhead Mills "Recipes for Special Dietary
Needs" tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias
