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
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Esmeralda Gomez
[email protected]I'm not sure what I did wrong, but my cake turned out dry and crumbly. I'm going to try making it again and see if I can get it right.
Biny Belete
[email protected]This cake is so delicious, I could eat it every day!
Krishna Niroula
[email protected]I'm allergic to nuts, so I omitted the walnuts from this recipe. The cake still turned out great!
Jere Jonah
[email protected]This cake is perfect for a brunch or afternoon tea party.
Md Nafiul
[email protected]This cake is a great way to use up leftover cranberries. I always have a bag of cranberries in my freezer, so I'm glad I found this recipe.
Alice Muthoni
[email protected]I've never made a gluten-free pound cake before, but this recipe made it easy. I'll definitely be making it again.
Umair Mazhar
[email protected]This cake is a bit pricey to make, but it's worth it for a special occasion.
Shezan ali
[email protected]I'm not a big fan of cranberries, so I substituted them with blueberries. The cake still turned out great!
Uzuz Smith
[email protected]The texture of this cake is amazing. It's so moist and fluffy, it just melts in your mouth.
John Snay
[email protected]This cake is so easy to make. I love that I don't have to spend hours in the kitchen to make a delicious dessert.
Sifat Munshi
[email protected]I made this cake for my gluten-free daughter's birthday, and she loved it! She said it was the best gluten-free cake she's ever had.
Tanzib Arhan
[email protected]The cranberries in this cake are a nice touch. They add a bit of tartness and sweetness that balances out the richness of the cake.
Paul Vincent Pulanco
[email protected]This cake was a little dry for my taste. I think I might try adding some extra butter or oil next time.
Kelebohile Morapeli
[email protected]I've made this cake several times now, and it always turns out perfectly. It's my go-to recipe for gluten-free pound cake.
MD.mamunur Rashid
[email protected]This is the best gluten-free pound cake recipe I've ever tried. It's moist, flavorful, and has the perfect amount of sweetness.
Jasper Perry
[email protected]I'm not gluten-free, but I made this cake for a friend who is. It was so good, I didn't even realize it was gluten-free!
Tuhim Khan
[email protected]This gluten-free pound cake with cranberries was a hit at my holiday party! Everyone loved it, even those who don't usually like gluten-free desserts.