Comments on: Gluten Free Orange Cranberry Bundt Cake (and dairy free!)

By: Alysen

Alysen — Fri, 27 Dec 2024 14:00:42 +0000

In reply to Laura.

Hi Laura,

Thank you for the clarification. The dough is thick that it does not really pour into the pan. I typically spoon it into the pan and smooth it out in the pan. Remember to grease the bundt pan really well. With the coconut oil, make sure it is liquid when mixing it with sugar, and then add the eggs.

Keep me posted on the outcome.
Alysen

By: Laura

Laura — Fri, 27 Dec 2024 02:54:59 +0000

In reply to Alysen. Hello Alysen, I'm sorry I wasn't clear. The first time I made Cranberry Orange Bread I used a regular recipe and replaced the sugar and flour. That did not work at all. Then I found your recipe. I used all purpose King Arthur GF flour. I started at the 370 temp. and after 20 min. lowered to 350 like the recipe said. I am going to try it again and I will only put it in a bundt pan and I will try adding extra OJ. How thick should it be? I used coconut oil. I will let you know how try #2 goes. Your pictures are shows such a beautiful cake!

By: Alysen

Alysen — Thu, 26 Dec 2024 22:37:18 +0000

In reply to Laura. Hi Laura, Sorry to hear the Orange-Cranberry recipe is giving you troubles. The dough is a bit thick. I am not sure what you mean be "converted it". If you do not grease the baking pan really well, it can stick. The monk sugar should not make a difference. What type of flour are you using? If it is dry, try adding extra orange juice to help with the moisture. Also, make sure you change the temperature after 20 minutes. If you bake the entire time at 350, it could dry out the cake. Hope all went well at Christmas, Alysen

By: Laura

Laura — Tue, 24 Dec 2024 01:46:51 +0000

This recipe was my second try at making this bread. First I used a regular recipe and coverted it and that was disastrous. I tried this recipe and made the 2x one and turned them in to 3 bread loaves instead of one bundt. The dough was very thick and the bread came out very dry. I am epically failing here and I need a Christmas dessert for my family! HELP! What could I have done wrong? I did use monk fruit sugar instead of regular but that should not have made a difference it is a one to one. That is a lot of expensive ingredients to waste. I'm sure it is not the recipe but me!

By: Gordon

Gordon — Thu, 28 Dec 2023 23:45:06 +0000

In reply to Rose. Hi Rose, thanks for coming back and letting us know! So glad you tried it again and it turned out super yummy! That glaze sounds delicious!!! Happy Holidays!

By: Rose

Rose — Wed, 27 Dec 2023 06:25:57 +0000

I made the cranberry Bundt cake— it took my cake quite a bit longer than the 20+45 minutes to bake. First try I didn’t bake long enough and it was not good. This time I baked longer and it was great! I made a powdered sugar -orange juice glaze which was great!

By: Angela

Angela — Sun, 25 Dec 2022 01:24:11 +0000

Just made this tonight, and I agree with another reviewer that it was a very thick batter. I used King Arthur's GF flour and one cup of sugar instead of two. So I thought perhaps there was a typo on the amount of OJ, and I went ahead and added full extra cup (1.5 C total). Little extra baking time and it turned out perfect! I also used the Nordic Ware Heritage bundt pan which created such a lovely and elegant cake with delicious crisp edges. We topped it off with homemade orange and vanilla whip. My family loved it!

By: Donna

Donna — Sun, 11 Dec 2022 14:23:54 +0000

I am not a gluten free baker but we had a gluten free guest last night. I came across this recipe and love cranberry orange, plus it sounded festive for Christmas. I used coconut oil and followed the rest of the recipe. I became concerned when I read to "pour" the cake in the bundt pan, since mine was more like cookie dough. I added a little extra orange juice and then put it in the microwave for a couple minutes, thinking the coconut oil was making it thick (I had melted the coconut oil, but it's December in Minnesota). It was still very thick but I could at least pour it now. I put it in the oven and said a prayer. It looked PERFECT when it came out of the oven. I let it cool, tipped the pan over and cake came right out. I glazed it with an orange glaze and it was beautiful and tasted amazing! And it was more moist than I expected in a gluten free dessert so the cake held together well when it was cut. I will definitely be making this recipe again!

By: Gordon

Gordon — Mon, 29 Nov 2021 14:48:37 +0000

In reply to Amy. HI Amy! :) :) Yay for enjoying this recipe twice! :) So glad you enjoyed it! Cranberries can be so fickle! And so can bundt pan for that matter! The only thing I can think of, (which I bet you already did) is to oil it just before putting the batter in. You don't want it to sit there very long with oil in it. So oil right before adding better and I would lightly dust with some flour (not a lot) and hopefully that will help!! :) :)

By: Amy

Amy — Fri, 26 Nov 2021 19:25:21 +0000

I’ve made this twice (in the past two days!!), and it was absolutely delicious! The only problem is that both times, the cake did not make it out of the oiled Bundt pan without sticking very badly. I’m assuming the cranberries stuck to the pan? Any suggestions for a better/foolproof oiling technique? Thank you for this amazing gf/df recipe! ❤️

By: Gordon

Gordon — Tue, 13 Apr 2021 16:22:25 +0000

In reply to Diane. Hello Diane :) That's a great question. I haven't tried this with the recipe but I looked up subs for cinnamon. I found when searching that allspice or nutmeg is a good sub for cinnamon BUT you would only use 1/4th of what is called for when you sub it. If you try the modification, let us know how it turns out :)

By: Diane

Diane — Mon, 12 Apr 2021 01:50:28 +0000

What can I use in place of the cinnamon, my son is allergic to it