Happy Halloween! Can you believe another month of 2020 is gone? Though Halloween is definitely not my favorite holiday (go here to read more on that!) I really enjoy the flavors of fall. And while I may not be in a witch’s hat, scaring small children that are looking for full-size candy bars, I do enjoying having baked goods that feel festive.
These past two months, I have not been able to spend as much time in the kitchen as I would like. My mom, sister, and I have been putting the rubber to the proverbial road, as we are chairing the largest Christmas market in Dallas. Due to Covid, we have pivoted the Market to be completely online. It has been a challenging and rewarding experience, taking a 43-year-old Market, and bringing it into a world of unknowns—all while raising money for the 14 beneficiaries that the Market supports. The hard work is worth it because the Chi Omega Christmas Market is going to open for the “12 Days of Christmas” on November 10th and over 100 small businesses will get to sell their wares! Our goal is to spread Christmas cheer across North Texas and we are so excited to share the online Market with the community.
But, as I mentioned before, I had to trade my apron in for my blue light glasses, as I stared at my computer, plugging away at my Market to-do list. I knew I missed the kitchen when, a few weeks ago, I had a dream about a bundt cake that had all of the flavors of fall. What—you don’t dream about baked goods, too? Inspired, I knew I had to carve out some time in the kitchen and to save some time with trial and error, I implemented a gluten-free cake mix and elevated it with spices, dried fruit, sugar, and applesauce! This perfectly spiced cake with dried cranberries and orange glaze and zest was the result. And I will even give you a few tips on how to get your bundt out of your pan without losing the top of the cake!
Ingredients:
Cake:
1 box Simple Mills Vanilla Almond Flour Cake Mix (gluten-free)
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/2 teaspoon ground clove
1/2 teaspoon cinnamon
2 tablespoons sugar
2 teaspoons orange zest
1/4 cup dried cranberries, chopped
3 eggs
3 tablespoons butter, melted (cooled slightly)
2 teaspoons vanilla
1/4 cup applesauce
Glaze:
3 tablespoons butter, melted
5 tablespoons powdered sugar
2 tablespoons freshly squeezed orange juice
Method:
Preheat oven to 350 degrees.
In a large bowl, combine cake mix, salt, baking powder, spices, sugar, zest, and cranberries. Mix until well incorporated.
In another bowl, mix eggs, vanilla, applesauce, and melted butter, that has been cooled. You don’t want to scramble the eggs!
Pour dry ingredients into wet and mix together.
In a well-greased bundt pan, pour cake batter into the pan and bake for 25-30 minutes.
Once an inserted knife or toothpick comes out clean, take out of the oven and let cool for 10 minutes.
Now let’s get that cake out of the pan: After letting sit for 10 minutes, take a knife or an offset spatula, and run it along the sides and center of the bundt pan, releasing the cake from all sides of the pan.
Place a rack or plate on top of the cake bottom, and turn over. Hold breath while you uncover and discover your prayers have been answered!
Once the cool cake is cool enough to touch, let’s work on that glaze! In a bowl, whisk together: butter, powdered sugar, and orange juice.
Pour glaze on to cake—get into those crevices! Top with more cranberries and orange zest for garnishing, cut, and serve!