GLUTEN-FREE POUND CAKE WITH CRANBERRIES
Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter, granulated and brown sugars, and orange zest on medium-high until very light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla and salt. With mixer on low, gradually add flour blend and cinnamon and beat until just combined (do not overmix). Fold in pecans and cranberries.
- Transfer batter to pan, smooth top, and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 1 1/4 hours (cover with foil if browning too quickly). Let cool in pan 15 minutes. Turn out onto a wire rack and let cool completely. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 562 g, Fat 30 g, Fiber 4 g, Protein 7 g, SaturatedFat 16 g
GLUTEN-FREE HOLIDAY CAKE WITH CRANBERRY SAUCE
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
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
ORANGE-CRANBERRY POUND CAKE
Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
- Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 1/2 g
GLUTEN-FREE SOUR CREAM POUND CAKE
Steps:
- Spray a 10-inch Bundt pan with cooking spray. Preheat the oven to 325 degrees.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, and salt together. Turn the mixture to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Beat in the vanilla. Using a rubber spatula, make sure all the ingredients are well combined.
- Pour the batter into the prepared pan and bake for 1¼ - 1½ hours or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 15 minutes then transfer to a cooling rack to finish cooling.
- Dust cake with powdered sugar and serve.
Nutrition Facts : Calories 613 kcal, Carbohydrate 87 g, Protein 8 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 308 mg, Sodium 261 mg, Fiber 4 g, Sugar 62 g, ServingSize 1 serving
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