Gluten Free Holiday Cake With Cranberry Sauce Food

GLUTEN-FREE HOLIDAY CAKE WITH CRANBERRY SAUCE

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.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

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.