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Orange Cranberry Cake

Orange Cranberry Cake

From Oonagh Williams of Royal Temptations Catering

Cranberrt Orange Cake

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

This recipe came by way of my gluten-free physical therapist, Linda, from her aunt Mary Waliszak from a newspaper 50 years ago. I just added orange to the batter. Linda says she makes it one for one with Pamela’s Baking and Pancake Mix. I found I liked to add a bit more baking powder. Remember, Pamela’s already contains raising agents. The recipe says 1-2 cups of whole fresh cranberries. Linda doesn’t have a sweet tooth so she uses 2 cups cranberries. Another friend with young children uses only 1 cup of cranberries. I went the happy medium and used 1+1/2 cups and my husband thought it had too much of ‘sour’ cranberry tang – I didn’t. Also, with 1+1/2 or 2 cups of cranberries, it is much moister than with 1 cup. You could always add a bit more sugar or dates if you want to use 2 cups cranberries.

Makes 1 Bundt pan, muffins, or two 8×4 loaf pans


  • 2+1/4 cup (9 oz., 255g) Pamela’s Gluten-Free Baking and Pancake Mix.
  • 1 cup (7 oz.) sugar
  • ¼ tsp. salt
  • ½ tsp. gluten-free baking powder
  • 1 cup (4 oz., 100g) chopped nuts
  • 1 cup (4+1/2 oz., 130g) chopped dates
  • 1-2 cups whole fresh cranberries (4-8 oz., 110-220g)
  • 2 eggs beaten
  • Grated zest of a large orange or 1 Tbsp. (15 ml) orange extract – my choice
  • 1 tsp. (5 ml) gluten-free vanilla extract – my choice
  • 3/4 cup (180 ml., 6 fl. oz.) oil (I use regular olive oil)
  • 1 cup (240 ml., 8 fl. oz.) buttermilk


  1. Mix ½ cup (120ml) thawed orange juice concentrate and ½ cup sugar. (I also used orange marmalade and orange juice.)


  1. Preheat oven to 350 degrees
  2. Mix all dry ingredients together in an 8 cup (2 liter) bowl
  3. Add eggs, oil, extracts and buttermilk and mix well.
  4. Pour into greased and gluten-free floured tube pan or two 8×4 loaf pans. I used a regular 10 cup bundt pan.
  5. Bake for 1 hour – check time at 50 minutes as each oven varies. Cake is lovely golden brown, softly firm, pulling away from the sides, didn’t dome.
  6. Remove from oven, and let stand until lukewarm. It has a tendency to crumble while warm and cuts best when totally cold.
  7. Remove from pan and brush or drizzle with orange glaze.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I’ll be making my gluten-free Kahlua tipsy cake at the producer’s request. She doesn’t mind it’s gluten-free, even though she’s a wheat eater.

Chef Oonagh’s son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in Dallas and Fort Worth. ‘Like’ Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].

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