I love to bake and I have not been doing too much of it. Usually, I bake for my husband. I rarely eat what I bake but he makes up for that. The problem, I do have, is that with only two of us, at home, it is for special occasions, I make the chocolate and the cookies, pies or cakes. For my husband, it is coffee cakes, nut cakes, and tons of muffins. They are all easy to do and I am limited but I love to bake, anyway.
I decided to surprise my husband with what I hoped would become a favorite cake. This cake can be made with many variations. In fact, the original recipe from Better Homes and Gardens is for a cranberry pear cake. I changed it to an apple – cranberry walnut cake because I have apples handy. I would like to make it with pears and use another dried fruit or maybe fresh cranberries, when in season. Of course, the nuts can be changed as well. Even the seasoning lends itself to the fruit selected. Cinnamon and pumpkin pie spice sounded right for the apples.
2 cups gluten-free flour mixture
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 pumpkin pie spice
2 tablespoons margarine
3/4 cup granulated sugar
1/4 cup brown sugar
1 cup Rice Dream
1 cup dried cranberries
2 apples, peeled and diced
3/4 cup chopped walnuts
1/2 cup additional gluten-free flour
Preheat oven to 350 degrees F.
Grease and flour a 9-inch baking pan.
Combine 2 cups of the GF flour mix, baking powder, cinnamon, and pumpkin pie spice.
In a large bowl beat the margarine on medium to high
speed for 30 seconds. Beat in sugars.
Beat in eggs, one at a time, beating well after each.
Add flour mixture alternately with Rice Dream beating on low after each addition until combined.
In a bowl mix cranberries, apple, and walnuts with remaining 1/2 cup flour. Stir into batter. Spoon into prepared pan.
Bake for 50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes .