On June 1st, The Food Allergy Mom began a new post series called, “What’s Cookin’ In Grandma’s Kitchen” to encourage food allergy families to reclaim their kitchens. A couple of times each week I will be posting allergy-friendly, gluten-free, and nut-free versions of my grandmother’s recipes.
I have dozens of my grandmother’s old recipe cards that tell the tale of delicious dinner and dessert dishes. When my grandmother made these recipes years ago, she wasn’t cooking for anyone with food allergies like I am. (I am gluten-free and my son has nut and peanut allergies.)
Now that my own family has food allergies, I don’t want her amazing recipes to just be thrown aside. My mission this summer is to start going through her recipe cards one by one and making my own gluten and nut-free versions for my family.
This is a great summer pound cake recipe that is just perfect when topped with fresh berries and whip cream! It reminds me of the gluten-filled pound cake I remember from my past.
Mimi’s Pound Cake
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs, beating one minute after adding each
- 1 and 3/4 cups King Arthur Gluten-Free Baking Mix
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Directions: Mix all of the above ingredients thoroughly in a large bowl. Spray a 9×5″ loaf pan with Pam and then pour in the dough. Bake the cake at 350 degrees for 80 minutes or until a knife comes out clean.
*For a little extra zip I also added a dash of cinnamon. It was delicious!