I am absolutely thrilled to announce the highly anticipated upcoming release of The Cake Mix Doctor Bakes Gluten-Free by Anne Byrn (one of my all time favorite cookbook authors!)
I will be reviewing the cookbook closer to it's December release... this is just announcement to let you know that it is coming! I am literally counting the days until December when I can get my hands on a copy of this book; you will be the first to know!
I had the honor of testing a few of the gluten free cake recipes in this book for Anne Byrn while she was writing it, and even had the pleasure of chatting with her about gluten free baking on the phone. She is such a warm and friendly person, no wonder every recipe I have ever made from her cookbooks tastes so comforting!
Much to my delight, I was recently asked to sample a recipe from The Cake Mix Doctor Bakes Gluten-Free called Kitchen Sink Gingerbread Cake, and was provided with a box of gluten free yellow cake mix for use in the recipe. The aroma of ginger and cinnamon made my house smell like the holidays when it was baking, and the final product was moist and tasted divine.
Recipe Sneak Peek:
Gluten Free Kitchen Sink Gingerbread Cake Recipe (Courtesy of The Cake Mix Doctor):
Vegetable oil spray, for misting the pan
1 package (15 ounces) yellow gluten free cake mix
1 tablespoon unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 tablespoons (1stick) unsalted butter, at room temperature
3 large eggs, 2/3 cup apple cider or water
2 tablespoons molasses
1 teaspoon pure vanilla extract, or 1 teaspoon grated orange zest
1 tablespoon unsweetened cocoa powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 tablespoons (1stick) unsalted butter, at room temperature
3 large eggs, 2/3 cup apple cider or water
2 tablespoons molasses
1 teaspoon pure vanilla extract, or 1 teaspoon grated orange zest
1. Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist an 8-inch square pan with vegetable oil spray and set the pan aside.
2. Place the cake mix, ginger, cinnamon, nutmeg, and cloves in a large mixing bowl and whisk to combine. Cut the butter into tablespoons, then add it and the eggs, apple cider or water, molasses, and vanilla or zest and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 52 to 57 minutes.. Transfer the pan to a wire rack and let the cake cool completely, 15 to 20 minutes. if desired.
Keep It Fresh! Store the cake in the pan, covered with plastic wrap at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to one month. To serve the cake warm, reheat it, partially covered with aluminum foil, in a 300 F oven until warmed through, 30 minutes.
The Cake Mix Doctor Says:
2. Place the cake mix, ginger, cinnamon, nutmeg, and cloves in a large mixing bowl and whisk to combine. Cut the butter into tablespoons, then add it and the eggs, apple cider or water, molasses, and vanilla or zest and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 52 to 57 minutes.. Transfer the pan to a wire rack and let the cake cool completely, 15 to 20 minutes. if desired.
Keep It Fresh! Store the cake in the pan, covered with plastic wrap at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to one month. To serve the cake warm, reheat it, partially covered with aluminum foil, in a 300 F oven until warmed through, 30 minutes.
The Cake Mix Doctor Says:
Try a variation with 1 chopped, peeled apple stirred in once the batter is blended.
*My adjustments to this recipe:
I substituted Earth Balance Buttery Spread instead of butter to make this cake dairy free, with excellent results. My oven runs hot, so I reduced the baking time to 48 minutes. My cake was completely done in 48 minutes; next time I will check the cake after 40 minutes.
"Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility. The food industry has bullishly taken notice. Gluten-free baking products, including cake mixes from Betty Crocker, King Arthur, Whole Foods, and others, have increased sevenfold on grocery shelves in recent years, and the number of other gluten-free products has grown as well—832 were introduced in 2008 alone. And gluten-free options are on the menu of national restaurants like Boston Market, Chili’s, Ruby Tuesday, Outback Steakhouse, and others."
"Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu."
ABOUT THE AUTHOR:
"Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that’s made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more—naturally, all gluten-free ingredients—and voilà: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu."
ABOUT THE AUTHOR:
"Anne Byrn is the author of the bestselling Cake Mix Doctor series, with over 3.3 million copies in print. She makes frequent appearances on Good Morning America and QVC. She lives in Nashville, Tennessee, with her family, and her website is www.cakemixdoctor.com."
The Cake Mix Doctor Bakes Gluten-Free will be available for purchase from Workman.com on Dec 8, 2010. For now you can pre-order from one of these online retailers:
Disclosure of Material Connection: I was not compensated for this post; I received a complimentary box of gluten free cake mix and 3 recipes for review purposes courtesy of Workman Publishing. The opinions I have expressed are my own. I was not required to write a positive review. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
No comments:
Post a Comment