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Gluten-Free Holiday Cake with Cranberry Sauce

Betty Crocker Kitchens
Updated Jan 21, 2013
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Turn gluten free yellow cake mix into a delicious holiday pound cake topped with a warm cranberry sauce.

Gluten-Free Holiday Cake with Cranberry Sauce

  • Prep Time 25 min
  • Total 1 hr 5 min
  • Servings 16
  • Ingredients 14
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Ingredients

Cake

Cranberry Sauce

  • 1 1/4 cups sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup fresh orange juice
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon ground nutmeg

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
  • Step 
    2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
  • Step 
    3
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
  • Step 
    4
    Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.

Nutrition

310 Calories
7g Total Fat
2g Protein
60g Total Carbohydrate
43g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
490mg
20%
Potassium
40mg
1%
Total Carbohydrate
60g
20%
Dietary Fiber
0g
0%
Sugars
43g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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