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Orange-Cranberry Cake

I saw this recipe on the Better Homes and Gardens website and was intrigued because it had some of the same ingredients as my favorite tea bread (which I'll be sharing sometime between now and Christmas).  Unlike yesterday's muffins, this recipe calls for fresh cranberries, so I've been hanging on to it for a while waiting for the cranberries to come on the market, and yesterday, there they were!  I have several recipes that call for fresh cranberries, but the only time you can buy them, at least around here, is during the Thanksgiving/Christmas holidays.  I've tried freezing them for use at other times of the year, but was disappointed in the result.  As soon as they thaw, they kind of deflate and go watery.  The thing I like about them when they're fresh is how they hold up in baked goods, and the frozen ones just don't cut it.  So I've decided that cranberries are like peaches -- enjoy them as much as possible in season and try to be patient the rest of the year.  I'm grateful they last so well in the refrigerator so that I can buy a quantity of them as soon as they're available.  There have been some years where I bought a few at a time and then they were gone at the supermarket, never to reappear, and I hadn't had nearly my fill.  Anyway, I hope you enjoy this cake.  The recipe said to cook it in a 10-inch tube pan (like you would angel food cake), but I thought a bundt pan would be much prettier, so that's what I used and it worked fine.

Orange-Cranberry Cake (adapted from Better Homes and

2-1/4 Cups gluten-free rice powder mix
1-1/2 Cups rolled oats (Bob's Red Mill sells guaranteed gluten-free rolled oats)
1 tsp xanthan gum
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 Cup butter, softened
1 Cup sugar
3 eggs
1 Cup milk
2 Cups fresh cranberries
2 Tbsp sugar
2 tsp finely shredded orange peel

1.  In bowl, whisk together flour, oats, xanthan gum, baking powder, soda and salt. 
2.  In large mixing bowl, beat butter with electric mixer on medium speed for 30 seconds.  Add the 1 Cup sugar; beat until well combined.  Add eggs; beat until well combined.  Alternately add flour mixture and milk, beating on low speed after each addition until combined.
3.  Toss cranberries with 2 Tbsp sugar; fold into batter with the orange peel.  Spoon batter into greased and floured bundt pan (or sprayed one if yours has a non-stick finish).   Spread evenly.
4.  Bake at 350 for 50 to 60 minutes or until wooden pick inserted near center comes out clean.  Cool in pan 10 minutes.  Remove from pan.  Cool.  Prepare Orange Glaze; spoon over cooled cake.  Let stand until glaze is set.  Makes 12 servings.

Orange Glaze
In small bowl combine 1 cup powdered sugar and 1/2 tsp finely shredded orange peel.  Add 2 to 3 teaspoons orange juice to make drizzling consistency.

My husband likes lots of glaze, so I doubled the glaze recipe :). 


  1. i like lots of glaze too :) this looks so yummy! I LOVE cranberries. Looking forward to seeing you at Thanksgiving!

  2. If you want to make this, just substitute regular flour for the rice flour mix and leave out the xanthan gum, and you're good to go! Can't wait for Thanksgiving! Thanks for your comment.