Gluten-Free Elderberry Orange Pound Cake with Orange Glaze

Welcome to baking wild where I show you how to work with foraged baking ingredients. Today’s recipe is Gluten-free Elderberry Orange Pound Cake with orange glaze. This is soooo good and one of my favorites. It’s a perfect treat to have with a cup of coffee or hot foraged tea.

You can use fresh or dried elderberries for this homemade happy treat. Fresh elderberries are always the best, but that is not always possible. Fresh elderberries are always best but dried elderberries will work in this recipe as well. I use 1/2 cup dried elderberries, which is about 3/4 cup fresh. Use more or less according to your taste. If you are using dehydrated elderberries, you will first need to rehydrate them. Soak 1/2 cup elderberries in boiling water for a minimum of half an hour.

Gluten-free Elderberry Orange Pound Cake

Author: Kimberly Fulmer

Ingredients

Pound Cake

• 1/4 cup ghee

• 1 cup sugar

• 2 eggs

• 1 1/2 cups gluten free all-purpose flour blend

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 1/4 teaspoon baking powder

• 3/4 cup milk (goat milk or alternative milks are ok)

• 1 Tablespoon apple cider vinegar

• 1 teaspoon orange extract

• 1 teaspoon vanilla

• 1/2 cup dried elderberries (3/4 cup fresh)

Frosting

• 3/4 cup powdered sugar

• 1 Tablespoon lemon juice

• 1/2 teaspoon orange extract

Instructions

Pound Cake Instructions

1. Preheat oven to 350 degrees Fahrenheit and generously grease a 9” x 5” loaf pan.

2. If using dried elderberries, place them in a medium bowl and cover with hot water. Let stand for 1/2 hour to rehydrate. Drain.

3. In a large mixing bowl, cream together the butter, eggs, and sugar until smooth.

4. Add 1 Tablespoon apple cider vinegar to the 3/4 cup of milk and let stand for 5 minutes.

5. Stir in the milk to your butter mixture and beat until smooth.

6. In a medium bowl, sift together the gluten free all-purpose flour blend, xanthan gum (if it is not in the blend), salt, baking powder, and baking soda.

7. Slowly stir the dry ingredients into the butter mixture. Stir in orange extract, vanilla, and drained elderberries.

8. Pour mixture into a generously greased 9” x 5” loaf pan.

9. Bake for 1 hour or until toothpick inserted into center comes out clean. Place a piece of aluminum foil loosely on top of the loaf pan after baking 1/2 way through to prevent over browning of the top.

10. Cool the pound cake in the pan on a wire rack for 10 minutes before removing it from the pan. Cool completely on a wire rack before glazing.

Glaze Instructions

1. In a medium bowl, whisk together the powdered sugar, lemon juice, and orange extract until smooth.

2. Pour over the top of the pound cake after it is completely cool, letting the glaze fall over the sides.

3. Let the frosting set up for 10 minutes before eating.

Thank you for reading and I hope you enjoy this recipe. It is one of my favorites. To support The Wildstead Chronicles and Mossygoat Farm please subscribe or consider buying me a cup of coffee (or more likely a bale of hay).