Gluten Free Cranberry Ginger Pound Cake

Gluten-Free Cranberry Ginger Pound Cake

Gluten-Free Cranberry Ginger Pound Cake


  • 1 cup unsalted butter (or Earth Balance)
  • 1 cup brown sugar
  • 1/2 cup agave
  • 4 eggs
  • 2 1/2 cups The Pure Pantry All Purpose Baking Mix
  • 1/3 cup buttermilk
  • 2 tablespoons ground ginger
  • 2 1/2 cups dried cranberries


  • 1/2 cup lemon juice
  • 2 tsp. grated lemon peel
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup fresh cranberries


In large mixing bowl fitted with paddle attachment, mix butter, sugar and agave together until fluffy.  Add one egg at a time, blending after each addition.  Add baking mix, alternating with buttermilk.  Add ginger and cranberries.

Spoon into bundt pan or three small bread pans.  Bake at 350F for 1 hour and 20 minutes.  Let cool.

To make glaze:

Bring water and lemon juice to boil in a medium sauce pan.

Turn heat to medium and add sugar and stir until dissolved.  Add fresh cranberries and continue stirring as cranberries pop.

Cook over medium heat for 5-7 minutes or until cranberry mixture resembles cranberry sauce.  Cool slightly and pour into a fine sieve.  Push solids through sieve.  Scrape bottom of sieve to get the glaze that is on the bottom.

Turn cooled cake out onto plate.  Brush top and sides of cake with cranberry glaze.

Recipes From Our Kitchen to Yours

Follow by Email