Gluten Free Pound Cake With Cranberries Recipes
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
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