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How delightful is this pretty Gluten Free Black-Eyed Susan Cake? I promise it’s even better to taste! Made with my gfJules light and smooth flour, this cake absolutely bursts with sweet citrus and pineapple flavors and a moist pound cake crumb that will brighten any rainy spring day.
Of course, you can also enjoy it in honor of the horse racing tradition that captures our attention every May. But don’t think you need to watch Maryland’s Preakness to appreciate this yummy pound cake, honoring both the spring horse racing tradition and Maryland’s state flower.
Come to think of it, since Black-Eyed Susans are members of the sunflower family, you could just as easily enjoy this cake in the hot summer months, dubbing it a Sunflower Cake! Or later in the year when you’re huddled inside, wistfully longing for warmer days.
However and whenever you enjoy this lovely cake, savor every bite of a recipe that tastes like sunshine. Don a large floppy hat (or not) and start a new tradition with yummy gluten free Black-Eyed Susan Cake!Print
Preheat oven to 325° F or 300° F convection.
Add all liquids and beat until mixed; sift in dry ingredients and beat for 2 minutes on medium speed – expect the batter to be thick and taffy-like.
For cake: Oil and dust a bundt or decorative cake pan with gfJules™ All Purpose Flour or gluten-free corn starch. Sprinkle with sliced almonds in the middle if making a flower shape, as pictured. Spoon batter on top of the nuts and smooth with a rubber spatula. Bake for 45-55 minutes, depending on pan, removing from oven when a cake tester inserted into the center of the cake comes out clean.
For cupcakes: Oil at least 18 muffin cups (or you may use paper cupcake liners). Fill the muffin cups only 1/2– 2/3 full of cake batter. Bake for 20-30 minutes – test with a cake tester to ensure that it is clean when removed from the baking cakes.
For glaze: Bring ingredients to a boil in a small saucepan. Continue to boil for 5 minutes, stirring constantly
Poke holes in the bottom of the cake with a toothpick, once you remove the cake from the oven. Poke holes approximately every 2 inches.
Pour glaze over the hot cake while still in the pan. Let stand for 30 minutes, then flip the cake onto a plate.
If the glazed cake is allowed to stay in the pan longer than 30 minutes, the glaze will stick to the pan and make it difficult to remove the cake. Should this occur, put the pan back into a warm oven to soften the glaze, then run a rubber spatula around the inside of the pan to loosen it before turning out onto a wire rack to cool.
If decorating as a flower, sprinkle chocolate chips in the center of the flower, on top of the slivered almonds (as pictured above).
I hope you love this recipe as much as we do!
Don’t forget to pin it for later!