3 1/2 cups white rice flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup organic butter
2 cups organic evaporated cane sugar
4 organic eggs
1 tsp. gluten-free vanilla extract
1 cup milk (soy milk or orange juice works too)
Combine dry ingredients and set aside.
Cream butter in a large mxing bowl and gradually add sugar, beating between additions.
Add eggs, one at a time, and beat well. Add vanilla.
Blend in dry ingredients gradually, alternating with milk, and beginning and ending with dry ingredients mixture.
Spread batter into two greased and floured 9 x 5-inch loaf pans.
Bake at 325 degrees F/160 degrees C for about one hour, or until done (when baking with rice flour, it can take a bit longer to cook.)
Let cake stand in pans for ten minutes, then remove and cool completely on a baking rack.
Makes 2 (9 x 5-inch) loaves.
Date: October 2, 2006