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Gluten-Free Pound Cake with Cranberries

27

Using a gluten-free baking blend means this cake doesn't require an array of alternative flours.

  • Servings: 8

Photography: Johnny Miller

Source: Everyday Food, December 2011

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

Directions

  1. 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.

  2. 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.

Cook's Notes

To store, wrap in plastic and keep at room temperature, up to 2 days.

Reviews Add a comment

  • ZuzusPetals20
    8 NOV, 2015
    This was delicious. I have to tell you I was skeptical at first. I haven't had good luck with home made gluten free cakes and breads. The raw dough tasted like my Christmas cut out recipe (the orange zest). I was worried the great taste would not carry over to the cooked product. It was fabulous. The texture was nice not too heavy. If you like orange and cranberry, make this even if you do not need to eat gluten free. Oh my hubby liked it too! He said it would be good with butter.
    Reply
  • Laura C
    19 JUN, 2013
    Made this without the nuts (allergy), and used the Williams-Sonoma Cup4Cup flour. Added a little bit of psyllium husk (thanks Gluten Free Girl) and this loaf was MARVELOUS. Just like I remember from my non-gluten free days. Will make many variations of this in future. One thing to watch- you don't have to bake it for 1h 15, mine was done in about 1 hour.
    Reply
  • LESR
    22 APR, 2013
    Good Recipe. I was skeptical given that there were no reviews. As such I analysed the recipe and realized that there was no baking powder, and further on comparing other gluten free recipes, it did not call for xanthem gum. However this came out great. I didn't add the cranberries, etc. as I wanted a more traditional pound cake. Nice
    Reply