This holiday spiced cake is great for a brunch or dessert! Make extra to freeze or give to friends. Gluten free, it is welcome on allergen-free tables!
Ingredients:
- 4 cups Gluten Free Pantry Old Fashioned Cake and Cookie Mix
- 1 cup softened, unsalted butter or margarine
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 4 eggs, lightly beaten
- 2 teaspoons gluten-free vanilla
- 2 cups low-fat sour cream (check labels)
- 16 oz. can whole cranberries mixed with ¾ cup golden raisins
- 1 ½ cups walnuts
Glaze: (Mix together)
- ¼ cup confectioner’s sugar
- 2-3 teaspoons warm water
- ½ teaspoon gluten-free vanilla
Steps/Methods:
1. Preheat oven to 350 degrees.
2. Grease a 10-cup tube pan. Dust with rice flour.
3. Beat butter until fluffy. Combine mix with spices.
4. Add mix to butter and beat to combine.
5. Add eggs and vanilla and beat well. Fold in sour cream.
6. Layer half of the batter in pan.
7. Spread with half the cranberry mixture and sprinkle with half the walnuts.
8. Top with remaining batter, then cover with remainder of cranberry mixture and walnuts.
9. Bake 60 minutes.
10. Cool.
11. Remove from pan and drizzle with glaze.
Additional Tips:
- 4 cups Gluten Free Pantry Old Fashioned Cake and Cookie Mix
- 1 cup softened, unsalted butter or margarine
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 4 eggs, lightly beaten
- 2 teaspoons gluten-free vanilla
- 2 cups low-fat sour cream (check labels)
- 16 oz. can whole cranberries mixed with ¾ cup golden raisins
- 1 ½ cups walnuts
Glaze: (Mix together)
- ¼ cup confectioner’s sugar
- 2-3 teaspoons warm water
- ½ teaspoon gluten-free vanilla
Leave a Comment
