Gluten Free Orange Cream Cake
2 Cups All-purpose Gluten free Flour ( I use Tom Sawyer/ Betty Crocker Gluten Free flour mix with xanthan gum already added)
2 Cups White Sugar
2 Teaspoons Gluten Free Baking Powder
1 Teaspoon Baking Soda
8 oz. additive free Cream Cheese softened ( I use Philadelphia brand)
1 Cup additive free Orange juice ( with the pulp)
Zest of 1 Orange
1 Stick Melted Butter
3 Medium Beaten Eggs
Preheat oven to 325*F.
In large mixing bowl, whisk together all dry ingredients. Then add cream cheese, orange juice, the orange zest, butter, and beaten eggs. Fold together liquid and dry ingredients, then mix well until large lumps are dissolved. There will be small lumps from the orange pulp and zest. Let batter rest for 10 – 15 minutes, then pour into a greased and floured 9×13 inch baking pan. Bake for 30 – 35 minutes or until center is set and tooth pick inserted into center of cake comes back clean.
Let cake cool and then poke holes into cake about an inch apart with the end of a chop stick or wooden spoon handle. Pour orange glaze ( recipe below) over cake until completely covered. To decorate top with orange slices, or GF orange candies. This cake is better served Cold.
2 Cups Orange juice
4 Cups Powdered Sugar
8 oz. additive free Cream Cheese
2 drops GF Red food Coloring (I use Gluten Free AmeriColor)
In food processor add all ingredients and blend until completely smooth.
Note: if you can find Blood oranges, you may omit the food coloring. The Orange juice in the cake and glaze will amount to about 4-5 oranges depending on their size.