It all started one day when Katie, myself and two of our good friends who are also gluten free, decided to start baking together! On the days we got together, we would make cookies, cakes, pies and many other experiments (some turning out good and well…. others, still needing work).
Pretty soon one of the pies that we entered in a church pie competition turned out to win, even though it was gluten free, yet still entered with all the other gluten filled pies! With a name needed to enter our confection in the competition, we decided to take the first letter of all of our names and combine them. Thus we came up with Kately Jam for our names Katie, Lydia, Jacob and Megan.
We have continued to bake and yesterday we practiced a German Chocolate Pound Cake recipe that we were converting to gluten free and hoping to enter in the county fair in a couple of weeks. It turned out so well you really could not tell it was gluten free! Now that means a lot coming from me! 1. I am not gluten free (the others are) and 2. I’m known as a bit of a food critic in my house. With friends coming and going from our house yesterday, the cake was eaten up quite fast! I hope you enjoy the recipe!
Gluten Free German Chocolate Pound Cake
By Kately Jam
1 bar Baker’s German Sweet Chocolate
1 cup Butter
2 cups Sugar
2 teaspoons Vanilla
3 cups Gluten Free Flour Mix
½ teaspoons Baking Soda
1 teaspoon Salt, or less
1 ½ teaspoons Xanthan Gum
1 cup Buttermilk
Partially melt chocolate in microwave. Remove and stir rapidly until melted completely. Cool. Cream butter and sugar together in large mixing bowl. Add eggs (one at a time) and vanilla. Blend in cooled chocolate and set aside. In separate bowl, sift together flour, baking soda, salt and xanthan gum. Combine flour mixture to sugar mixture, alternating with buttermilk, beginning and ending with buttermilk. When all ingredients are combined and smooth, pour into a well-greased and floured 9-inch tube pan. Bake in a slow oven, 300°F, for about 1 1/2 hours. Remove from pan while still hot. Cool cake before frosting.
1 (5-ounce) can evaporated milk
3/4 cup sugar
1/3 cup butter
2 large egg yolks
1 1/2 cups sweetened flaked coconut
3/4 cup chopped pecans
In a medium saucepan, combine milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, for 10 minutes, or until thickened and golden brown. Remove from heat; stir in coconut and pecans.
Baking Cakes for the County Fair,