Chocolate Pound Cake
(contributed by Carol Fenster, Ph.D. )

1/2 cup Brown Rice Flour                            1/4 cup Potato Starch

1/2 cup Unsweetened Cocoa Powder            1/4 cup Tapioca Flour

1/2 tsp Xanthan Gum                                   1/2 tsp Baking Soda

1/4 tsp Baking Powder                                 1/4 tsp Sea Salt

2 Tb Strongly Brewed Coffee                       1 jar (1-1/2 oz.) Baby Prunes

1 tsp Vanilla                                              1/3 cup Milk

1/4 stick Unsalted Butter, room temp.           2 large Eggs

1 cup Sugar                                                          

Preheat oven to 350 degrees F.  Grease and flour 6 or 8-cup tube or bundt cake pan. Set aside.  Sift flours, cocoa, xanthan gum, baking soda, baking powder, and salt in a bowl. In another small bowl combine coffee, prunes, vanilla and milk.  In large bowl, use electric mixer to beat butter, eggs, sugar and orange peel for four minutes at thigh speed. At low speed add flour mixture alternately with milk/prune mixture in three separate additions. Continually scrape edges of bowl.  Place batter in prepared pan and bake 40 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool on rack for 10 minutes. Turn cake onto serving plate. Cool completely.  Yield: approximately 12 servings