Holiday Cake with Cranberry Sauce (Gluten Free)

Turn gluten free Golden Cake Mix into a delicious holiday pound cake topped with a warm cranberry sauce. ...MORE + LESS -

1 box Betty Crocker* Gluten Free Golden Cake Mix

1 box (4-serving size) vanilla instant pudding and pie filling mix

2/3 cup (150 mL) water

1/2 cup (125 mL) butter, melted

1 tsp (5 mL) rum extract

1 tsp (5 mL) vanilla

1/4 tsp (1 mL) ground nutmeg

3 eggs

1 1/4 cups (300 mL) sugar

2 tbsp (25 mL) cornstarch

1 1/2 cups (375 mL) fresh or frozen cranberries

1/2 cup (125 mL) fresh orange juice

1 tsp (5 mL) grated orange peel

1/8 tsp (0.5 mL) ground nutmeg

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1

Heat oven to 325ºF. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
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.
3

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
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.

COOKING GLUTEN FREE? :Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Special Touch: For a special holiday cake garnish, lightly brush fresh or frozen cranberries with corn syrup, then roll in sugar.