1 packet of 1.2.3 Gluten Free Poundcake Mix
1 ½ cups (360g) unsalted butter, margarine or shortening
200g Caster Sugar or sugar replacer
5 large eggs, room temperature
¾ cup (180ml) orange juice
Zest of one orange (optional)
Preheat your oven to 325F / 160C (140C Fan, generously spray a 12 cup bundt pan or suitable size loaf pan with non-stick spray.
Put butter, margarine or shortening into mixer bowl with paddle attachment. Cream the butter.
Add approximately one cup (120g) of the dry mix to the mixer and blend. Add the eggs and blend. Add the remainder of the dry mix and orange juice (and orange zest, if using). Mix well until the batter is thoroughly blended. Using a spatula, scrape down the bowl and mix again.
Pour the batter into the pre-greased baking pan.
Bake for 1 to 1 ¼ hours, until a toothpick inserted in the centre comes out clean. Baking times may vary by appliance.
Cool cake for 5 minutes in the pan. Then move the cake to your serving platter and cool completely.
Dust with powdered sugar or pour the orange glaze over the cake. Cut and serve.
200g powdered sugar
Grated rind of two oranges
8 oz cream cheese
Enough fresh orange to thin
Mix all the ingredients together and then pour over the cake.