Cranberry Cake, Gluten-Free

From: Art of Gluten-Free Baking, http://artofglutenfreebaking.com

adapted from Vanilla Garlic blog

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

Ingredients

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 aluminum-free double-acting 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 F

-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 F 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

Enjoy!