Cranberry Christmas Cake

By Peggie

This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffeecake in texture, but much lighter than the typical heavy version.

Ingredients

• Gluten Free Substitution:
• 3 eggs
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour *
• 12 oz fresh cranberries
• 1 1/4 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum

Preparation

Step 1

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout. Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy! -

COOK'S NOTE: I've learned to stock up on cranberries each year. That way I will always have them in my freezer and we'll be able to enjoy this cake throughout the year.