Pacific Rim Cake

• 2 12 cups Gluten-Free Mix
• 1 tsp. xanthan gum
• 1 1/2 cups sugar
• 1 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. dried orange peel
• 1/2 tsp. nutmeg
• 12 tsp. cloves
• 34 cup mayonnaise
• 13 cup milk or soy milk
• 3 eggs, beaten slightly
• 4 kiwifruit, mashed (about 1 13 cups)
• 12 cup toasted almonds or macadamia nuts, chopped
• 3 Tbs. candied ginger, minced
• 1 cup confectioners sugar
• 3 Tbs. lime juice, heated

1. Preheat oven to 350 F. Coat 3-quart Bundt pan with cooking spray and dust with rice flour.
2. In large bowl, combine Gluten Free Mix, xanthan gum, sugar, baking soda, baking powder, salt, orange peel, nutmeg and cloves.
3. Using a mixer, blend on low speed.
4. Add mayonnaise, milk and eggs.
5. Beat until well mixed.
6. Dough will be thick.
7. Beat in kiwifruit until well blended and smooth.
8. Stir in nuts and candied ginger.
9. Pour batter into prepared pan.
10. Bake until top springs back when lightly pressed, 50 to 55 minutes.
11. Remove from oven, let stand 5 minutes, then invert onto large cake plate or cardboard covered with aluminum foil.
12. While cake is still hot, combine icing ingredients.
13. Drizzle icing over cake.

mix, xanthan gum, sugar, baking soda, baking powder, salt, nutmeg, cloves, mayonnaise, milk, eggs, almonds, candied ginger, confectioners sugar, lime juice

Taken from www.vegetariantimes.com/recipe/pacific-rim-cake/ (may not work)