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Gluten-Free Pound Cake with Cranberries

Recipe photo courtesy of Johnny Miller

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

Source: Everyday Food, December 2011
Servings

Ingredients

Directions

Cook's Notes

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

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28
  • 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

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