Gluten Free Holiday Cake With Cranberry Sauce Food

GLUTEN-FREE HOLIDAY CAKE WITH CRANBERRY SAUCE

Gluten-Free Holiday Cake with Cranberry Sauce image

Turn gluten free yellow cake mix into a delicious holiday pound cake topped with a warm cranberry sauce.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 16

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
2/3 cup water
1/2 cup butter, melted
1 teaspoon rum extract
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
1 1/4 cups sugar
2 tablespoons cornstarch
1 1/2 cups fresh or frozen cranberries
1/2 cup fresh orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg

Steps:

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.

Nutrition Facts : Calories 310, Carbohydrate 60 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 43 g, TransFat 0 g

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

Gluten-Free Pear-Cranberry Crumb Cake image

Provided by Silvana Nardone

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1/2 cup pecans, chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend, recipe follows
1 teaspoon ground cinnamon
1 cup Gluten-Free Flour Blend, recipe follows
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola oil
2 teaspoons pure vanilla extract
1 pear, peeled, cored and cut into 1/2-inch pieces
1 cup fresh cranberries
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

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