1 1/2 sticks butter (3/4 cup/6 oz/170g)
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 large eggs
1/2 cup self-rising flour
1/3 cup arrowroot
1/3 cup rice flour
Confectioners' sugar (for dusting top of cake)
Whipped cream or creme fraiche
Preheat oven to 350 degrees F (180 C). Coat an 8 or 9-inch turk's head* (see note below) cake pan or any other type of 8 or 9-inch bundt pan or kugelhopf pan with non-stick cooking spray.
Combine all ingredients in bowl of an electric mixer, beat on low speed until ingredients are combined. Then, beat on medium speed until mixture is smooth and changed in color. Spoon and spread mixture into prepared pan. Place pan on middle rack in preheated oven for 45 minutes, or until toothpick inserted in cake comes out clean. Remove to cooling rack, and cool completely before dusting top with confectioners' sugar. Serve at room temperature with a dollop of whipped cream or creme fraiche.
Makes 8-10 servings.
A Turk's Head Mold or cake pan can be purchased on the Internet at: http://www.foodservicedirect.com.
An 8 or 9-inch Kugelhopf cake pan may be used to make this cake or a fancy 8 or 9-inch tube or bundt pan will also work.
Source: Quick Mix Cakes from Australian Women's Weekly Cookbook.
Photograph taken by Diana Baker Woodall© 2002
Date: February 22, 2002