I love bundt cakes, they are by far my favorite. I hope you enjoy this gluten free version of the well loved Hummingbird Cake, sometimes called Bird of Paradise Cake.
1 cup brown rice flour
1 cup tapioca starch
1 cup pure potato starch (DO NOT use pure potato flour)
1 tbsp. pure potato flour (DO NOT use pure potato starch)
3/4 tsp. xanthan gum
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, beaten
1 3/4 cups mashed ripe bananas (about 4 large) brown spotted not overly ripe
1-8 oz can crushed pineapple, undrained
3/4 cup canola oil
1 1/2 tsp. vanilla extract
1 1/2 cups chopped pecans, toasted
shortening and flour to prepare pan. Cream cheese glaze to follow
Preheat oven to 350 degrees. Prepare bundt pan with shortening and flour.
Stir together flours, xanthan gum, sugar, baking soda, cinnamon, and salt in a large bowl, stir in eggs, mashed ripe bananas, crushed pineapple, canola oil, and vanilla extract, stirring just until dry ingredients are moistened. Sprinkle 1 cup of the toasted pecans in the bottom of the prepared with shortening and floured bundt pan. Spoon batter over pecans.
Bake at 350 degrees for 1 hour, to 1 hour 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan to wire rack and cool completely, about 2 hours.
When cake has completely cooled make glaze (below) Immediately pour glaze over cooled cake and sprinkle with remianing 1/2 cup toasted pecans.
Cream Cheese Glaze
Mix 4 oz. cream cheese, 2 cups powdered sugar, 1 tsp vanilla extract and 1 tbsp milk until well blended. Add additional 1 tbsp milk 1 tsp at at time, mixing until smooth. Makes about 2 cups.