1 ½cupsfresh cranberriesrinsed, dried and coarsely chopped
½cuppowdered sugar
Instructions
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, scraping 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 scrape 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.