WOW Runners and Gluten Free Honey Pound Cake

by Joanne on November 7, 2011

Sunday morning was one of the best mornings.  Since we rolled the clocks back one hour, it seemed there was so much time to accomplish all my daily goals.

As I was baking up a storm, one recipe right after another, Ted was able to stream the NYC Marathon on his iPhone since television and computer wasn’t offering it in our area.

It was exciting!

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It was a great victory for Mutai. Boston AND New York in the same year. Wow!   But I really wanted to see how the women did.

SOURCE:  Dado and New York-resident Ethiopian Buzunesh Deba passed Kenya’s Mary Keitany at the 24-mile mark after Keitany had gone out in a brave but self-destructive 1:07:56 first half–pace for a sub-2:17 marathon. Dado won in 2:23:15

How do they do it?  It’s amazing to me that anyone can run that fast for that many miles.  In my dreams.

dream runner

I can’t run that fast but I sure can do some pretty good handy work in the kitchen…

This was a recipe I found on Modern Baking submitted by the National Honey Board.  I changed it a bit since I didn’t have all the gluten free flours.

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My recipe is still gluten free but I used Almond Meal Flour instead of the original GF mix.  It has a wonderful sweet taste but is on the dry side. It couples beautifully with a nice cup of afternoon tea.

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Makes 1 2 1/2 lb loaf

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  • 8 oz Brown rice flour
  • 4 oz Almond meal flour
  • 1 oz Xanthan gum
  • .3 oz baking powder
  • .3 oz baking soda
  • .1 oz salt
  • 1 oz sugar
  • 1 oz unsalted butter, slightly melted
  • 5 oz fat free sour cream
  • .2 oz vanilla
  • 1 oz honey (plus you’ll need a bit more to drizzle over the top before baking)
  • .4 oz lemon juice
  • 1 large whole egg

Preheat oven to 350 F.

Mix together the flours, xanthan gum, baking powder, baking soda, and salt.

Cream the sugar with the butter and stir into the dry mix.

Mix together the sour cream, vanilla, honey, lemon and egg.  Add this to the mix.

Mix until combined. It will be dry.

Turn into medium sized loaf pan which you have either coated with butter and dusted with Gluten Free flour OR spray with non stick.

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Bake for 45 minutes.

I love this cake. It’s non-assuming, minimal and whips up in no time flat.

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Enjoy at your next tea time.

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2 Comments

  • At 2011.11.07 08:08, Ali @ Peaches and Football said:

    I am amazed by how fast elite runners can run! My youngest brother has done a few 1/2 marathons and when you watch the front of the pack, it’s almost like they are barely moving – it’s very precise!

    Mmmm that bread looks wonderful. I’d get easily confused though, trying to convert all the ounces into cups and 1/2 cups. 🙂 I confuse easily! Ha

    • At 2011.11.07 16:14, Sandi said:

      Would make a nice breakfast too 🙂

      Missed being in NYC to watch it live by one week last year. Sounds like an event!

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