Recipe: Yummy Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free

Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free. This gluten and dairy free version is delicious!*NoteThis recipe does mention butter as an ingredient, however there are several dairy free substitutes that can work well too. Coconut oil, coconut butter (meat of the coconut ground into a paste), applesauce, & margarine can each still render a My Grandma used to make a delicious cranberry Cake with hot butter cream sauce. This gluten and dairy free version is delicious!*NoteThis recipe does mention butter as an ingredient, however there are several dairy free substitutes that can work well too.

Cranberry Cake with hot 'butter cream' sauce - Gluten/Dairy Free Here is how you achieve it. Ingredients of Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free. To make the cake, sift together flour, baking powder and salt in a small bowl. You can have Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free

  1. You need of For the Cake:.
  2. Prepare 2 3/4 cups of Gluten Free Flour Mix.
  3. Prepare 1 1/2 cups of Coconut Palm Sugar.
  4. Prepare 4 of Eggs (large), at room temperature.
  5. Prepare 3/4 cup of butter or coconut oil, melted & cooled.
  6. It’s 3/4 cup of Ripple Half & Half Cream substitute.
  7. You need 1/2 tsp of Salt.
  8. Prepare 1 1/2 tsp of Baking Powder.
  9. Prepare 1/2 Tbsp of Vanilla Extract.
  10. Prepare 2 1/2 cups of Cranberries (fresh or thawed from frozen).
  11. Prepare of For the Sauce:.
  12. Prepare 1 cup of Butter or Coconut Oil.
  13. Prepare 1 cup of Ripple Half & Half Cream substitute.
  14. You need 1 2/3 cup of Coconut Palm Sugar.
  15. You need 1/2 Tbsp of Vanilla Extract.

Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add cranberries, milk, and melted butter to dry ingredients and mix well. Remove pan to a wire rack to cool. for the butter cream sauce: Melt butter in a medium sauce pan over medium heat.

Cranberry Cake with hot 'butter cream' sauce – Gluten/Dairy Free instructions

  1. Preheat oven to 350°F.
  2. Prepare 9×13 pan with cooking spray.
  3. In a large bowl, add Gluten Free flour mix, coconut palm sugar, salt & baking powder.
  4. Add eggs, butter/coconut oil, Ripple cream, & vanilla.
  5. Use an electric mixer on medium to combine until smooth (about 3 minutes).
  6. Fold in cranberries.
  7. Pour batter into prepared 9×13 pan.
  8. Bake at 350° for 35 minutes..
  9. Check for doneness with a toothpick inserted into center of cake, if it comes out clean, cake is done. Cool for about an hour. Cut into squares..
  10. Start sauce by placing all sauce ingredients into a saucepan over medium heat..
  11. Heat till sugar granules have dissolved, then boil for a minute approximately. Pour over cake pieces, just before serving..

Leftover raw cranberries can be chopped and added to the top of the baked and inverted cake for a tart and crunchy contrast to the brown sugar candied cranberries. In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it. Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.

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