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With the New Year coming, thought you all might enjoy a quick and easy cake recipe.  What I love about this cake is its versatility.  You can 
use many substitutions and it'll still be light and delicate.  It can be
 made dairy free and lower sugar, as well.  Don't be afraid to 
experiment.  Enjoy & Happy New Year!

GF CRANBERRY, FRUIT & NUT CAKE

Ingredients

 

2 cups gluten free all purpose flour + ½ cup 


2 tsp. xanthan gum 


2 tsp.
gluten free baking powder

½ tsp. cinnamon

½ tsp. grated nutmeg

2 Tbs. softened dairy free margarine or 
           butter                                                          

¾ cup turbinado sugar 


¼ cup brown sugar (or Splenda brown sugar)

2 eggs

1 cup milk (cow's, soy, or nut) (I used almond milk)

2 cups dried cranberries 


1 medium pear, peeled & chopped

¾ cup chopped pecans, lightly toasted (or walnuts)


 

Directions

 

Preheat
     oven to 350 degrees F.Grease
     9x9x2 baking panCombine
     2 cups flour, xanthan gum, baking powder, cinnamon, & nutmeg. Set
     aside. 
Beat
     butter or margarine for 30 seconds.Beat
     in sugars, eggs (one at a time).Add
     flour and mix alternately with milk.Toss cranberries,
     chopped pear, pecans with ½ cup flour and stir into batter.Bake
     40 to 50 minutes.



Rita       Rita Malkin    The Gourmet Celiac Group  [log in to unmask] 


      

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