Best 2 Gluten Free Pound Cake With Cranberries Recipes

Gluten-free pound cake is a delicious and versatile dessert that can be enjoyed by people with and without dietary restrictions. It has a moist and dense crumb that is similar to traditional pound cake, but is made without wheat flour. Cranberries add a tart and tangy flavor to this classic cake, making it a perfect choice for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your gluten-free baking repertoire.

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GLUTEN-FREE POUND CAKE WITH CRANBERRIES

Gluten-Free Pound Cake with Cranberries image

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

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated orange zest
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon fine salt
2 cups gluten-free all-purpose flour blend (spooned and leveled)
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
1/2 cup dried cranberries
Gluten-free confectioners' sugar, for dusting

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

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

Tips:

Choose the right gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are better for baking cakes than others. Look for a blend that is finely milled and contains a variety of flours, such as almond flour, coconut flour, and tapioca flour.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Fold in the dry ingredients gradually, alternating with the milk. This will help to prevent the batter from becoming too thick or lumpy.
Stir in the cranberries gently. Over-mixing can cause the cranberries to break down and bleed into the batter, making the cake dense and heavy.
Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

This gluten-free pound cake with cranberries is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet and tangy cranberries, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a gluten-free dessert, give this recipe a try. You won't be disappointed!