Farm Cake

Recently there has been a lot of press about the closure of the prison farms in the news. The Harper government is planning to close all six of the rehabilitative prison farms across Canada, two are located in the Kingston area. I didn't know much about this topic until I was contacted by a local Kingston group to make a cake for an event against the closure of the prison farms.

The cake was a gluten free white cake. I like to use a mixture of rice flour and tapioca flour for gluten free cakes, since the tapioca flour makes it nice and fluffy. Here is my recipe:

1 cup white rice flour
1 cup tapioca flour
2 teaspoons xanthan gum
1 ½ cups sugar
1 teaspoon salt
3 ½ teaspoon baking powder
½ cup shortening
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350°. Grease baking pan. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes.

I iced the cake in buttercream, added chocolate crumbs (not gluten free) and made fondant vegetables to make a very cute veggie patch of cabbages, carrots, cauliflowers, radishes, and pumpkins.

The cabbage on the left is my favourite.