Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gluten-Free Pound Cake with Cranberries 4.0 (28) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 8 Using a gluten-free baking blend means this cake doesn't require an array of alternative flours. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan ¾ cup granulated sugar ¼ cup packed light-brown sugar 1 tablespoon finely grated orange zest 4 large eggs, room temperature 1 tablespoon pure vanilla extract ½ teaspoon fine salt 2 cups gluten-free all-purpose flour blend (spooned and leveled) ½ teaspoon ground cinnamon ½ cup chopped pecans ½ cup dried cranberries Gluten-free confectioners' sugar, for dusting Directions 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. Cook's Notes To store, wrap in plastic and keep at room temperature, up to 2 days. Rate it Print