This cake is rich, buttery and decadent. The Cranberry and hint of Orange accent with just the right amount of tang. The Ruby Cranberries pop to create a beautiful Christmas Cake.
Dry ingredients:
3 cups of Gluten Free Flour Baking Blend (King Arthur is the best)
1 tsp of baking powder
1/4 tsp baking soda
1 tsp baking soda
Wet Ingredients
1 cup of softened butter
3 cups of sugar
6 eggs
1 cup of heavy whipping cream
1 cup of mascarpone cheese, or Creme Fraiche (sour cream can also be substituted)
2 tsp of vanilla
1 tsp of almond extract
Juice of 1 orange
Zest of 2 oranges
2 cups of fresh cranberries
Icing
1/4 cup of melted butter
1/4 cup of whipping cream
1/2 tsp vanilla extract
Juice of 1 orange
3 cups powdered sugar
Directions
Cream butter, mascarpone and sugar together. Add in eggs and the remainder of the wet ingredients. Separately whisk the dry ingredients together.
Sift dry ingredients into batter. Stir until combined. Add in cranberries. Dump batter into greased 2 large bread pans, or 3 8×8 pans, or 1 large Bundt pan, or 12 mini loaves. Bake on 350 for 20 minutes for mini or 30-40 for large loaves until Golden and knife comes out clean. Only fill pans halfway full.
For icing, blend butter, cream, vanilla, orange and powder sugar together. Pour over warm cakes.
