Gluten Free Nantucket Cranberry Cake:
Pre-Heat oven to 350*
Lightly Spray a 9" baking Pan with Cooking Spray
Or bake in a Pie plate
Melt 1 TBL. Butter and drizzle on the bottom on the pan
In a food Processor or by hand chop up coarsely
2 Cups Fresh Cranberries
Spread the Cranberries in the pan along with
½ Cup Chopped Walnuts
½ Cup Sugar
In a Kitchenaid Mixer with the Paddle Whisk for 1 Minute:
2 Large Eggs
¾ Cup Melted Unsalted Butter (cooled slightly)
1 Cup Sugar
1 tsp. Vanilla Extract
¼ tsp. Almond Extract
In a smaller Bowl whisk together:
1 Cup Gluten Free Flour (***SEE FOOT NOTE***)
½ tsp. Xanthan Gum
½ tsp. Salt
Add the Dry Ingredients to the Wet Ingredients until combined.
The Batter will be thick.
Spread the Batter over the Cranberries and Nuts using a wet Spatula
Sprinkle on some coarse white sparkling Sugar over the batter. I did not have this type of sugar, I used regular sugar.
Bake 40-45 minutes or until cake tester inserted into the center comes out clean.
Cool in the pan on a wire wrack.
When ready to serve cut the cake and place on a plate. Warm in the Microwave for 20-30 seconds. (if serving the cake right out of the oven skip warming it in the microwave.)
Serve with Vanilla Ice Cream or Whipped Cream.
You can use the recipe below for home made Gluten Free flour mix
or buy a pre-made Gluten Free Flour Mix
Gluten Free Home Made Flour Mix for:
cookies, muffins, cakes, quick breads and biscuits
I got this recipe at the Gluten Free Expo
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.
Bob's Red Mill Flours: http://www.bobsredmill.com/
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