Miss Dot's Pound Cake

The flavors in this wonderful cake intensify as it cools down. Leftovers freeze easily, although I never have any. Slicing the cake and toasting with a little organic butter on top makes an excellent late night snack or a great companion to your favorite flavored coffee for a morning sweet awakening!

complete instructions below

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Miss Dot's Pound Cake

Yield: 4 cups

Prep: 10 min

Cook: 0 min

Ready: 10 min

Ingredients

• 3/4 cup butter

• 3/4 cup coconut oil

• 1 1/4 tsp powdered stevia

• 5 eggs

• 1 cup garbanzo bean flour

• 1 cup almond meal flour

• 1 cup coconut milk

• 1/2 tsp salt

• 1 tsp aluminum free baking powder

• 1 package plain gelatin

• 1 tsp vanilla extract

• 1/2 tsp lemon extract

• 1/2 tsp orange extract

Instructions

1. Preheat the oven to 325 degrees, and soften the butter to room temperature. In another large bowl, mix together the flours, baking powder and salt.

2. Cream the softened butter and coconut oil together, then cream in the Xylitol. Beat in the eggs, one at a time, making sure each egg is mixed in before adding the next one. In a separate bowl, stir the gelatin into a the coconut milk.

3. In another separate bowl, alternatively add the flour mixture, gelatin mixture and milk mixture in thirds. You'll want to start with the flour mixture and end with the milk mixture. Lastly, add the remaining flavorings and extracts and stir. (Very Important: It is crucial to not overmix. The batter should be like a muffin batter)

4. Spoon the batter (about 3/4 full) into 3-4 well oiled 2.5x5 inch baking pans. Bake for 40-50 minutes. Start checking for doneness at the 40 minute mark by inserting a skewer into the middle of the cake. If batter is still wet, continue baking.

5. The cake is done when golden brown on top but not on the sides. It should sound hollow when thumped. Remove the pans from the oven and place on a wire rack to cool for 5-8 minutes. To remove the cake, take a dull knife and run it around the inside of the pans to free up the cake. Upend the cake and place back on the cooling rack. Cool completely before cutting.