Gluten Free Almond Cranberry Bundt Cake Recipe

by Carol Kicinski on December 22, 2012

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If you are looking for a gluten free dessert to serve this holiday season and want something that will look oh-so-lovely on your dessert table, try this Almond Cranberry Bundt Cake. Fresh cranberries give this moist, sweet cake just the perfect hit of tartness.

And to make things even better, this cake keeps well in the fridge for several days and freezes beautifully when wrapped tightly in plastic wrap. Perfect to get done before all the final rush and hustle of preparing a holiday meal.

If you want to make your own flour blend, you can pop over to my Sugar Cookie Recipe and within the post is a recipe that works every time. Make sure to use pure extracts; the artificial ones not only have inferior taste but can contain gluten and Solo Almond Paste is gluten free.

I love this cake as is but if you really want to gild the lily, top with some lightly whipped cream.

 

Gluten Free Almond Cranberry Bundt Cake Recipe

Gluten Free Almond Cranberry Bundt Cake Recipe

Ingredients

4 tablespoons unsalted butter, at room temperature plus more for preparing the pan
8 ounces Solo Almond Paste (not pie filling or marzipan)
1 cup granulated sugar
4 large eggs, at room temperature
½ teaspoon pure vanilla extract
½ teaspoon pure almond extract
1½ cups gluten-free all-purpose flour plus more for preparing the pan
1 ½ teaspoons baking powder
½ teaspoon kosher or sea salt
¼ cup milk, at room temperature
1 ½ cups fresh cranberries, rinsed, dried and coarsely chopped
½ cup powdered sugar

Directions

Preheat oven to 350 degrees. Butter a 10 cup bundt pan and sprinkle with some sweet rice flour blend. Tap out the excess flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and the almond paste together on medium speed until smooth, 2 minutes. Add the sugar and continue to beat until very light and fluffy, 3 more minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla and almond extracts and mix well.

In a separate large mixing bowl, whisk together the flour, baking powder and salt. With the mixer on low add half the flour mixture to the butter mixture, then the milk then the rest of the flour, mix well. Turn off the mixer and scrap the sides and bottom of the bowl well with a large spatula. Fold in the chopped cranberries.

Pour batter into prepared pan and smooth the top with spatula. Rap the pan three times on the counter to settle the batter. Bake for 40 – 50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 30 minutes then invert the cake onto a wire rack, remove pan and let the cake cool completely.

Sprinkle with powdered sugar run through a fine sieve.

Servings:

A gluten free recipe that serves 10 – 12.

Ready for another dessert?

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Need a quick meal?

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Categories:    Dessert

{ 7 comments… read them below or add one }

Sharrel @ Free Ebooks Daily December 22, 2012 at 10:24 pm

My husband will love this! Thanks for the recipe!

Reply

Carol Kicinski December 23, 2012 at 8:26 am

My pleasure, happy holidays!

Reply

Laura December 23, 2012 at 10:06 pm

Do you think this would work with an angel food pan?

Reply

Carol Kicinski December 27, 2012 at 10:29 am

Hi Laura, I think it would great in an Angel Food Pan! ANd I will look into the contact issue, thank you.

Reply

Laura December 23, 2012 at 10:07 pm

by the way, Carol, I still can’t post or contact your when I use Firefox and my yahoo email address. Gmail and Chrome were no problem so you might ask your web person to look into that….

Reply

Kay January 12, 2013 at 11:26 am

Carol, I was wondering if this recipe really used 2 cups of sugar ~~~It’s listed twice in the ingredients, so I wanted to make sure before I made this. I need to make it for a group meeting, 1 gal has wheat alergies and 1 gal is diabetic, so I will use a sugar substitute but don’t want to add more than I should.

Reply

Carol Kicinski January 12, 2013 at 2:22 pm

Hi Kay – yijes! Sorry, NO. I have fixed the recipe, just 1 cup of sugar. Thank you so much for pointing out this mistake! Enjoy.

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