Hummingbird Bundt Cake(Gluten Free, of course)

3 eggs, separated

1 1/2 Cup Chopped pecans or walnuts

2 Cups Rice flour

1 Cup Tapioca flour

2 teaspoons xanthan gum

2 Cups Sugar

1tsp ground cinnamon

1/2 teaspon salt

4 bananas, ripe and mashed

1 8oz can crushed pineapple- WITH JUICE

3/4 Cup canola oil

1 1/2 tsp vanilla

GLAZE

4 0z cream cheese softened

2 Cups powdered sugar

1 tsp vanilla

2 T milk

Preheat oven 35o.  Beat egg whites till fluffy, set aside with yolks.

Mix flours, xanthan,sugar,baking soda cinnamon and salt.

Add yolks and whites, mashed bananas pineapple(and juice) ouil and vanilla,mix till dry is moistened.

Sprinkle 1/2 Cup of nuts into prepared pan. Spoon batter over pecans.

Bake at 350 for 1 hour.

Cool cake 10-15 minutes, remove pan to wire rack and cool completely.

Prepare Glaze: Mix cream cheese, sugar and villa and 1 Tbl of milk add second tablespoon of milk slowly till desired consistency.

Pour glaze over cake and sprinkle remaining nuts over cake.

5 Comments Add yours

    1. Smells yummy, others liked it, I have not eaten any. Just smelling it seemed to have caused me to gain 3 lb’s. 😦
      I did have to test small bite of the lemon bar, new recipe, to see if edible. That recipe has 3 sticks of butter, so maybe that taste had 3 lb’s.

      1. flamidwyfe says:

        Ack!! 3 sticks of butter! Sometimes I think scales are wacky… 3 pounds in one day seems a lot. I bet you’ll be just fine tomorrow!

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