Followed the recipe except, per other reviewers' recommendations, I soaked Bob's brown rice flour in the milk. No grittiness!!!! Also, I substituted 1/3 cup of applesauce and 1/3 cup of butter for the mayonnaise. I creamed the butter, applesauce, and sugar thoroughly. Then I beat each egg in for a minute, one at a time. I added 1 teaspoon of cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger to the dry ingredients to make a spice cake. After everything was in the bowl, I let the mixer beat the batter for 10 minutes, as suggested by other reviewers. I divided the batter between two mini-Bundt pans. It took 35 minutes for them to bake. After they were cool, I iced one cake with cinnamon coffee vanilla frosting, a special request. The cake was light and wonderful, a REAL CAKE. The guys, who have had many of my wheat-based cakes, said that this one was the best cake I ever made, wheat or wheat free. You can't get a better complement than that. Thanks for posting the recipe.
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Followed the recipe except, per other reviewers' recommendations, I soaked Bob's brown rice...