The holidays bring bold flavors to the dessert table, like this gluten free gingerbread bundt cake. You can take a simple bundt cake and make it the center of attention. Omit the nuts and follow the easy suggestions to make an allergen-free version.
Note:
The Only gingerbread flavor in this cake is on the top. This way, gingerbread haters can easily not eat that crunchy flavorful topping.
This Recipe Was Adapted From My Original Recipe:
Southern Pecan Pound Cake Recipe
Link You’ll Need:
Carla’s Gluten Free All-Purpose Flour Blend
In a small bowl, add the chopped pecans and top with 1 tablespoon of the flour blend; toss to coat the nuts; set aside.
*Alternatively, you can use 4 teaspoons ginger, 2-1/2 teaspoons cinnamon, and 1/2 teaspoon cloves. If you only have whole star of anise on hand, you can grind one star using a coffee grinder one and finish grinding it using a mortar and pestle.
**Use Featherweight brand for corn-free baking powder.
***If you prefer a soft top and not broken open, preheat the oven to 325⁰F as seen in the Southern Pecan Pound Cake Recipe.
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