Brown Butter Pound Cake, Gluten-Free

http://artofglutenfreebaking.com

Special Equipment Needed

-loaf pan, 9"x2"x5.5"

-stand mixer is nice, but a hand mixer will do

Ingredients

2 1/4 sticks (18 TBL) unsalted butter

2 cups Jeanne's Gluten-Free All-Purpose Flour Mix (sift before measuring)

1 tsp aluminum-free double-acting baking powder

1/2 tsp salt

1/2 cup dark brown sugar

1/2 cup granulated sugar

4 large or extra-large eggs

1/2 tsp vanilla extract

extra butter and tapioca flour for pan

Preheat oven to 325 degrees F

-butter and flour pan with tapioca flour

-in a small bowl, mix together flour, baking powder and salt. Set aside

-in a large skillet, heat butter over medium heat until the milk solids on the bottom are dark chocolate brown.

transfer butter to a shallow bowl or baking pan and chill in freezer until just congealed--about 15 minutes. You want to get it to the consistency of soft but not melted butter

beat the butter for a couple of minutes--until fluffy

-add sugars, beat for a couple more minutes

-add eggs one at a time, beating after each addition

-add vanilla extract

-with mixer at slow speed, add flour mixture--do not over mix

-transfer batter to prepared baking pan

-thump on counter to release any trapped air bubbles

-bake at 325 degrees for about 1 hr 20 minutes or until a tester comes out clean

-remove from oven, cool in pan for about 10 minutes, then turn out onto a cooking rack to cool completely

Enjoy!

Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum or use a different gluten-replacer, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.