It’s that time of year– baking, baking and more baking! Thank goodness for Gay
Lea and their vast array of high quality baking products that help us with just that! Before being diagnosed with Celiac Disease, I use to participate in at least two cookie exchanges, bake over 10 dozen cookies and spend countless hours in the kitchen. Since being diagnosed, I refrain from torching others with Gluten free deserts (they are drier, denser and definitely taste different) and tend to bake for just my family.
This year, I decided that I was tired of sitting out when the pre-made desserts were passed around. Since there are two of us in my family who are Gluten-free (my mom and I), I decided I was going to create the most delicious Gluten Free Christmas cake.
As a Gay-Lea Ambassador, I was challenged to create a dessert the incorporated Gay- Lea butter, whip and sour cream in our baking. Like all good chef (LOL), I headed to Google and typed in ‘Gluten Free Recipe with butter, whip and sour cream’. When I scanned the list of delicious, mouth watering desserts I was immediately drawn to one called “Vanilla Cranberry Cake”. If cranberries don’t scream Christmas, I don’t know what does!
This past Saturday, I hosted Christmas for my side of our family. My parents and sister’s family, were all in attendance so I thought it would be the perfect opportunity to try out this Christmas cake. As per usual, the moment the Gluten-free flour comes out of the cupboard and the mixing bowl hits the counter, my two sons appeared by my side asking what they can do to help. Together, we created this master piece. It was my first time I SUCCESSFULLY created a layered cake, homemade icing, candied cranberries, and cranberry jelly.
The Christmas Cake was a success! Everyone, both Gluten-free and non Gluten-free eaters devoured their cake and praised the chefs! I hope you enjoy this recipe!
My Christmas Cake
- 3 cup(s) cake flour, not self-rising
- 1 tablespoon(s) baking powder
- 1 cup(s) (2 sticks) butter or margarine, at room temperature
- 2 cup(s) granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoon(s) vanilla extract
- 1 1/4 cup(s) low-fat buttermilk
- 1 bag fresh cranberries
- 1/3 cup apricot jam
- 1 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
- 3/4 cup granulated sugar
- 1 cup fresh cranberries
- 2 cups Whipping cream
- 1 cup confectioners’ sugar (icing sugar)
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- Bake CAKE
- a. Preheat oven to 350.
- b. Line 8 inch square pan with parchment paper and butter the sides.
- c. In a bowl, mix flour, baking powers and salt.
- d. In a separate bowl, beat butter and sugar (on medium speed) until fluffy, then add eggs 1 at a time until well mixed.
- e. Reduce speed to low then alternately add buttermilk and flour mixture until well mixed.
- f. Divide batter evenly the two pans and tap pans firmly against counter to distribute batter evenly.
- g. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
- Prepare Filling.
- a. In a pot on medium heat, combine cranberries, sugar, apricot jam, and cinnamon. Cook for 8 to 10 minutes or until most berries burst, stirring often. Transfer to bowl; refrigerate until cold.
- Prepare Garnish (aka candied cranberries)
- a: In a pot on high heat, combine water and 1/4 cup sugar. Bring to a boil, then stir in cranberries. Cool completely, then drain. Place remaining 1/2 cup sugar on plate. Toss berries in sugar to coat. Place on wire rack; let dry 1 hour.
- Prepare Frosting
- a. On medium speed, whisk cream until soft peaks form.
- b. Reduce speed to low; add confectioners’ sugar, sour cream, and vanilla and whisk until stiff peaks form.
- Assemble cake
- a. Evenly spread filing between the two layers of cake.
- b. Spread frosting all over cake.
- c. Garnish with sugared berries.
Again this month, 1Heart1Family has an awesome giveaway for you!! Enter below to #WIN twelve months of free butter (12 coupons valid for more than a year!
**You may enter across all the #GayLeaFoods Ambassador blogs, but you may only win once.**
OPEN to Canada (excluding Quebec)
Ends Christmas Eve! (12/24/13)