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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Nickole Sweet
[email protected]This cake is a bit too expensive to make. I think I'll try a different recipe next time.
Love Jack
[email protected]I'm not a baker, but this recipe was easy to follow and my cake turned out perfect. I'm definitely going to make it again.
amanat Rana
[email protected]This cake is so moist and flavorful. I love the way the cranberries burst in my mouth.
Oyebola Arikewuyo
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it, even the people who don't usually like gluten-free desserts.
Haroon khattak
[email protected]This cake is a bit too sweet for my taste. I would have preferred it if it was less sweet.
Hashmat Hafizi
[email protected]I love the simplicity of this recipe. It's a great basic pound cake recipe that you can dress up with different toppings or fillings.
Adam Daaboul
[email protected]This cake is so versatile! I've made it with fresh cranberries, frozen cranberries, and even dried cranberries. It's always delicious.
Aurang zaib Khan
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
Hnld Hjhd
[email protected]This cake is a bit too dense for my taste. I think I would have preferred it if it was a little lighter and fluffier.
Sphe Sihle
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this cake. The sweetness of the cake balanced out the tartness of the cranberries perfectly.
Brandon Baer
[email protected]The crumb of this cake is so tender and moist. It's the perfect cake to serve with a cup of coffee or tea.
Shapeshifters 23
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen cranberries, depending on what I have on hand.
youcef Daroui
[email protected]I made this cake for my gluten-free friend's birthday and it was a huge hit! It was moist and flavorful, and the cranberries added a nice tartness. I will definitely be making this cake again.