Gluten Free Strawberry Buttermilk Cake

• Pam Spray And Sweet Rice Flour For Dusting
• 2/3 cups Plus 1 Tablespoon White Rice Flour
• 2/3 cups Plus 2 Tablespoons Sweet Rice Flour
• 2/3 cups Plus 1 Tablespoon Tapioca Flour
• 2-1/4 teaspoons Xanthun Gum Or Guar Gum
• 1/4 teaspoons Salt
• 2-1/4 teaspoons Baking Powder
• 1-1/2 cup White Sugar
• 1 cup Butter, At Room Temperature
• 3 whole Eggs
• 3 teaspoons Vanilla Extract
• 1 cup Buttermilk
• 1 cup Fresh Chopped Strawberries Cut Into 1/4 Inch Pieces
• _____
• FOR THE ICING:
• 1 cup Powdered Sugar
• 2 Tablespoons Milk (or Enough To Make The Icing Smooth)
• 1/4 teaspoons Orange Extract
• Extra Strawberries For Garnishing

1. Using Pam, grease and flour (using extra sweet rice flour) a regular bundt pan then preheat oven to 350u0b0F. In a medium bowl, sift together the white rice flour, sweet rice flour, tapioca flour, guar gum, salt, and baking powder, then set aside.
2. In a large bowl or mixer, cream together sugar and butter. Then beat in the eggs one at a time and add vanilla extract. Now alternate adding the dry ingredients with the buttermilk. Use a rubber scraper to scrape down any flour or butter and mix until batter is smooth. With a large spoon, gently fold in the diced strawberries. Pour into the bundt cake and bake for 40-50 minutes or until an inserted toothpick comes out clean. Allow cake to cool for at least 10 minutes before removing from pan.
3. While cake is cooling, mix together the icing ingredients. Drizzle the top with icing and garnish with fresh strawberries.

sweet rice flour, white rice flour, sweet rice flour, tapioca flour, xanthun gum, ubc, baking powder, white sugar, butter, eggs, vanilla, buttermilk, strawberries, powdered sugar, milk, ubc, extra strawberries

Taken from tastykitchen.com/recipes/desserts/gluten-free-strawberry-buttermilk-cake/ (may not work)