Category Archives: Recipes
Gluten-Free, Gum-Free Cranberry Upside-Down Cake Recipe
Makes one 9-inch square cake
A pint of leftover homemade cranberry sauce is combined with a simple, moist and tender gluten-free, gum free vanilla cake. Use the recipe for Spiced Cranberry Sauce, which uses one pound of fresh cranberries and makes about one quart of finished sauce, or, use your favorite whole-berry sauce – either homemade or store-bought.
2 cups Spiced Cranberry Sauce or other cranberry sauce
8 tablespoons unsalted butter, at room temperature
2/3 cup whole cane, date, or palm sugar
1/3 cup whole coconut milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup Gluten-Free All Purpose Flour or gluten-free all-purpose flour blend of choice (see cooks note)
1 tablespoon chia seeds
½ teaspoon baking soda
¼ teaspoon finely ground, unrefined, sea salt
Adjust the rack to the center of the oven and pre-heat to 350 degrees F. Generously butter a 9-inch square cake pan. Spread the cranberry sauce over the bottom of the buttered pan.
In a large mixing bowl combine the butter and sugar. Use a wooden spoon or the paddle attachment to work the sugar into the fat, about two minutes. Add the coconut milk, eggs, and vanilla. Whisk until smooth, about one minute. Postion a sifter or fine mesh strainer over a small bowl. Add the gluten-free all-purpose flour, chia seeds, baking soda, and salt. Sift or shake into the bowl. Add the flour mixture in thirds, mixing well after each addition. Pour the batter evenly over the cranberry sauce. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from the oven. Cool on a rack for 5 minutes. Use a butter knife to loosen the edges. Invert a serving platter over the hot cake. Use hot pads to protect your hands and with one quick motion flip the cake and platter. Lift off the cake pan. Serve while still warm or fully cooled. Store tightly covered in the refrigerator for up to 3 days.
Use a gluten-free all-purpoe flour blend that is free from gums (xanthan or guar) and leaveners (baking soda or baking powder).
Spiced Cranberry Sauce
Makes 4 cups
This recipe comes nearly entirely from my copy of The Fannie Farmer Cookbook 12th edition, published in 1980 - found in a free pile and now amongst my most-treasured possessions! It’s cover was torn off long ago, and now it’s replaced by a dingy brown paper bag and Scotch tape. But despite it’s outward homeliness I can always find something beautiful and inspiring inside! This spiced cranberry sauce is a simple variation of classic cranberry sauce and has become a favorite around my holiday table.
2 cups clean water (well, spring or filtered)
2-inches of cinnamon stick
3 allspice berries
1 pound fresh cranberries (about 4 cups)
2 cups evaporated cane sugar
Bring the water to boil in a medium saucepan set over high heat. Place the cinnamon stick, cloves and allspice berries in a muslin spice bag and secure the tie tightly (alternately, use a small piece of tightly woven cheesecloth and a piece of twine to arrange a small spice sachet). Add the bag of spices and cranberries to the boiling water. Bring them to a boil. Reduce the heat to maintain a slow, low simmer. Simmer for 20 minutes, stirring occasionally. Carefully remove the spice bag using a slotted spoon or tongs. Add the sugar. Return the sauce to a slow simmer. Cook for 3 more minutes stirring constantly to prevent scalding. Remove from the heat. Use a small ladle to remove any accumulated scum from the surface of the sauce.
Package the sauce into two pint-sized mason jars or into two small serving dishes. Chill before serving. The sauce will keep tightly covered in the refrigerator for up to one month.
This post was shared at Monday Mania.
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