Cranberry Cake, Gluten-Free

From: Art of Gluten-Free Baking,
adapted from a recipe on Vanilla Garlic blog

Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Special Equipment Needed
-stand mixer is quite helpful, but you can use a hand mixer
-9.5 or 10 inch springform pan or 9x13 baking dish

1 lb (2 C) fresh cranberries, washed, picked over, and dried
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 tsp salt
1 tsp baking powder
3/4 C (1 1/2 sticks) unsalted butter, softened
2 C granulated sugar (this makes a very sweet cake--you may experiment and reduce this to as low as 1 C)
1 tsp vanilla extract
3 large or extra large eggs
2 TBL milk
Optional: 1 TBL kirsch
extra butter and tapioca flour for pan

Preheat oven to 350 degrees
-butter and flour a 9.5-10 inch springform pan (or a 9"x13" baking dish); set aside
-in the bowl of the mixer using the paddle attachment, beat the butter until light and fluffy--a few minutes
-add the sugar, continue to beat until fluffy
-add eggs, one at a time, beating after each addition
-continue to beat, until fluffy
-add the vanilla (and the kirsch if using)
-add the milk
-add the dry ingredients, beating just until combined
-fold fresh cranberries into batter
-scoop into prepared pan, smoothing top
-thump pan on counter top to release any trapped air bubbles
-bake at 350 degrees for about 1 1/2 hours if using the 9.5" springform pan or 1 hr 20 mins for the 10" springform pan or 9x13 pan (basically, bake until tester comes out clean).
-if using the springform pan, cool in pan for 5 minutes, and then carefully remove to cooling rack to cool completely
-if using the 9x13 pan, cool in pan for 5 minutes and then remove to cooling rack--or you can just leave it in the pan and serve from there