Posted on | May 19, 2008 | 6 Comments
I used to love warm spice cake in the fall. It just seemed to fit with crunchy leaves and crisp fall evenings. Even though I do not consider it a staple, or favorite dessert, it is nice every so often. When I found this 14 ounce Gluten Free Pantry Spice Cake & Gingerbread mix, I thought it would be fun try it. It cost $4.69 at Nature’s Pantry.
I decided to try the gluten free spice cake version by adding eggs, oil and buttermilk. I mixed the cake by hand and baked the 8 x 8 pan for 35 minutes. Simple prep- just my style.
The cake smelled great fresh from the oven- and looked even better, just like a “real” gluten cake. Yum! I topped it with whipped cream and dug right in.
I have to admit, I was a bit disappointed. The flavor of the cake was quite bland- not the strong spice flavor I was hoping for. However, the texture and crumb was great- no coarse or gritty crumbs. The cake was soft, somewhat moist, springy, and rose nicely in the center. The cake also lasted about 48 hours on my counter top before it dried out. I think by adding just a little more cinnamon, nutmeg, or cloves, it would taste just right to me. My sample piece was warm from the oven, sliced easily, and would pair well with a variety of toppings ( whipped topping, cinnamon cream, powdered sugar, apple compote)
I checked out the recipe for the gingerbread on the back of the box, and it looked promising with the addition of molasses and ginger. I think this is a decent, basic mix that has potential – just a bit more spice and it would really be great.
PROS: great texture, minimal crumbs, quick and easy prep
CONS: the flavor is pretty bland, needs more spice
RATING: 4 stars
Want to try this gluten free spice cake & gingerbread mix for yourself?
Click the link below:
Gluten-Free Pantry – Spice Cake and Gingerbread Mix
Ingredients:white rice flour, sugar, potato starch, brown sugar, brown rice flour, tapioca starch, sodium bicarbonate, cinnamon, salt, xanthan gum, ginger, nutmeg, cloves