Makes 12 servings. Difficulty
2-1/4 cups gf flour 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda Zest of 1 lemon 1/2 teaspoon salt 4 Tablespoons unsalted butter, softened 3/4 cup sugar 1/2 cup vegetable oil 2 large eggs, lightly beaten 3/4 cup buttermilk 1/2 cup currants 1/2 cup golden raisins
Grease an 8" round cake pan and line bottom with parchment paper. Set aside.
Preheat oven to 350°F.
In a large bowl, combine gf flour, baking powder, baking soda, lemon zest, and salt.
With an electric mixer beat butter, oil and sugar on medium speed for about 3-4 minutes. Add egg and beat until smooth. Decrease mixer speed to low and beat in half the flour mixture. Stop and scrape down the sides of the bowl. Beat in buttermilk, then remaining flour mixture. Fold in raisins and currants. Scrape batter into prepared pan, smoothing top.
Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool in pan on a rack for 30 minutes. Invert cake onto another rack; removing and paper. Invert cake back onto original rack to set it right-side up and let it cool completely.
This cake is best served the same day it is made but can be kept for 2 days wrapped in plastic wrap and stored at room temperature.
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase this product please click the link below in the Recommended Tools section.