So, what you see above is the result of me procrastinating, so as to not practice math for the very important exam the next day. There was leftover fruit punch cordial (the concentrated stuff) sitting at home, and so desperate for refuge from the world of calculus and trigonometry, I decided to make this cake. It turned out great, and so now how I’m going to spend the day before the rest of my exams as well 🙂
The cake itself has a really pretty pink colour, as you can see above, and has the distinctive fruit punch taste and smell that I’m sure most of us remember from our childhoods.
1-1/2 cups Gluten Free all-purpose flour
1/2 tablespoon baking powder
Pinch of salt
1/2 cup butter, at room temperature
1/3 cup granulated sugar
Egg replacer equivalent of 1 egg
1 teaspoon vanilla extract
1 cup milk
3/4 cup fruit punch cordial
Preheat the oven to 180 degrees C, and grease and line a 9″ round/square baking pan.
In a medium bowl, sift the gluten free flour, baking powder and salt together.
In a separate bowl, using an electric mixer cream the butter and sugar together until light and fluffy. Add the egg replacer and the vanilla, and beat until creamy.
Add the sifted flour mixture to the mixture, and beat with the mixer until well-combined. Mix in 3/4 cup milk and the fruit punch cordial, until homogenous. If at this point the batter seems too dry, add the remaining 1/4 cup milk and mix well.
Pour/spoon the batter into the prepared baking pan and bake for 28 – 32 minutes, or until the cake starts pulling away from the sides of the pan, or the top is light golden brown.