Ingredients
2 cups sugar
1
cup
Butter, melted
4 Eggs
4
teaspoons vanilla
3 cups
Gluten-Free Flour
2
teaspoons baking powder
1 cup
milk
Directions
Pre-Heat oven to 350°F. Grease 12-cup Bundt or 10-inch angel food cake (tube)
pan; sprinkle with gluten-free flour. Set aside.
Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Serve with strawberries & whipped cream
Combine sugar and melted butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together gluten-free flour and baking powder in bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Serve with strawberries & whipped cream
