recipe number 35 is from the same gluten-free for dummies book that i used for the zucchini bread. it is something completely different from what i’ve made before. the fact that you have to make a syrup for it was something i am not accustomed to, so that brought something different into the mix.
nonstick cooking spray
¼ c. plus 2/3 c. granulate sugar
2 T. plus ¼ c. water
¼ c. butter, softened
2 eggs, at room temperature
1 t. vanilla
1 T. mayonnaise
1 c. gf flour mixture
1 ¾ t. baking powder
¼ t. salt
½ c. milk
preheat the oven to 350 degrees. cut a piece of wax paper to fit the bottom of a 9-inch cake pan. spray the cake pan with cooking spray, and then insert the wax paper and spray the top of the wax paper. this was actually a really important step, so make sure you do this well.
in a small stainless steel saucepan, stir together ¼ c. of sugar and 2 T. of water. over high heat and stirring constantly, cook the mixture until its dark amber and the sugar has totally melted (about 4 minutes). remove from the heat. slowly add ¼ c. of water, 1 T. of a time. warning: when you add the first 2 T., there will be a lot of splattering. stand back so you don’t get burned. let the sizzling subside before adding the next T. of water. return the pan to the heat. Use a whisk to stir the mixture for 30 seconds. remove from the heat and let the syrup cool.
in a large mixing bowl, use the mixer to cream the butter. add the remaining 2/3 c. of sugar and continue whipping until the ingredients are fluffy. add the eggs, one at a time, to the butter mixture, beating well after each addition. add the vanilla and mayonnaise. add the cooled sugar syrup, mixing well.
in a small bowl combine the flour mixture, baking powder, and salt. add the dry ingredients to the butter mixture alternately with the milk. Uue the mixer to whip the batter at medium speed until its smooth. pour the batter into the prepared cake pan.
bake the batter at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. cool the cake in the pan for 10 minutes, and then invert it onto a cooling rack. when the cake is cool, invert it onto a serving platter and frost it.
the recipe also had an additional recipe with in it for a caramel frosting. we tried it, and the caramel syrup we made ended up burning, so…we opted for a buttercream frosting that i made using butter, vanilla, and powdered sugar. we topped the cake with this frosting and then when we served it, put caramel sauce for ice cream on top. it helped enhance the caramel effect.
the results were delicious! we really enjoyed the cake, even without the frosting!