Gluten free yellow cake mix
1 bx of vanillia instant pudding
2/3 Cups of water
1/2 Cup of butter melted
1 Tea spoon of rum extract
1 Tea spoon of vanillia
1/4 Teaspoon of ground nutmeg
3 Eggs
Cranberry Sauce
1 1/4 Cups of Sugar
2 Table spoons of corn startch
1 1/2 Cups of frozen cranberries
1 Tea spoon of grated orange peel
1/8 of a tea spoon of ground nutmeg
Heat oven to 325°F. 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 center 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.
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