Cranberry and pistachio bundt cake
Gluten and dairy free cranberry and pistachio bundt cake
It has been very, very cold in Seattle. Sun and freeze.
And all of us waiting for the snow that never came.
But in that time, I have baked a lot of tarts and cakes. It keeps the house warm when the oven is going and of course, there is the smell of baked goods.
Terrain asked me to create a winter-inspired recipe for their blog. “Something simple” they said.
Then I concocted this cranberry and pistachio bundt cake, which takes two bowls and a whisk. And it is also gluten and dairy free. You can find the recipe here. This is sort of my base recipe for many variations so I hope you will give it a try.
Perfect for winter baking.
The cake stand and measuring cups are all from Terrain.
A delightful cake! Very festive and surely heavenly.
Cheers,
Rosa
Happy holidays Rosa.
Beautiful Aran! It looks so pretty made in a bundt pan but I don’t have one. Have you baked it in any other type of pan? Hope you are enjoying the lead up to the holidays and staying cozy with this cool weather.
Hi Melissa,
Yes, this would bake very well in other molds like a 8″ cake pan or a rectangular 8″x4″ loaf pan… Even in small muffin cups. Happy holidays. xx
Thanks Aran!
This cake looks positively perfect!
Hi Aran,
I try to stay away from sugar so I was wondering if I could substitute Monk Fruit sweetener which I have never tried but it is supposed to be 300 times sweeter than sugar and can be used for baking or would the whole recipe have to be adjusted to compensate for whatever it is that sugar does to a recipe?
Hi Ali,
I have never used Monk Fruit sweetener so I am not sure how it would affect the recipe. Have you looked up how to substitute it in place of sugar? I’d be curious to find out as well.
Aran,
I found the substitution info on Monk fruit sweetener at http://www.intheraw.com. It gives tips and measurements. I didn’t know what sugar does in a recipe but I just read that it is required for proper volume and texture. Presumably, the monk fruit sweetener works for that. There are other monk fruit products but In The Raw’s baker’s bag seems to be the only one specifically for baking and is substituted cup for cup. But……they have added dextrose and maltodextrin to make it suitable for baking because the straight form is 300 times sweeter than sugar. I don’t know what those additives mean healthwise but they claim all of it is safe. People who have used it say they like the taste so maybe I will give it a try……..it’s not cheap though.
Thanks for the research Ali and I will have to look into it!
This is beautiful! I have a bundt pan that has never been used. I’d love to give this a try. My only reservation is finding the different GF flours suggested but I’m hoping to find a shop with bulk bins offering the ones I need.
Oh, how heavenly. I want to sit in your beautiful studio, eat a slice of this deliciousness, drink tea and laugh with you, Aran. One day :) Miss you, sending you hugs xo
Oh Anile, come visit. I miss you. Hope you are feeling these days. xx
Es absolutamente maravillosa. No solo la estética me parece llamativa, es que solo de imaginar la mezcla se sabores se me hace la boca agua.
Qué gusto da venir siempre a tu casa.
Un beso super grande.
Muchas gracias!
Very festive yet somewhat unusual cake, looks lovely and I’m sure it will taste that way too!
http://maybetodayistheday1.blogspot.com/
Dear Aran I love this cake! Well, I really love everything you cook. And I love your fantastic book!!! It’s rather a cooking bible for me! My two daughters have celiac desease and of course can’t eat gluten, but I know that, if I’m looking for a good gluten free receipe, I can find it in your Sweet plates sweet treats. I often visit your blog but today I’d like to leave a message since I prepared your shortbread cookies with pistachio and vanilla and they are fantastic! (This is my blog if you would like to see the result http://sjourneycake.blogspot.it/). Thanks Thanks from Italy, Simona
They look so wonderful Simona. Super green color. I bet you have amazing pistachios. Thank you so much for your kind words. IG feels great to know my book is useful and appreciated. xx
A wonderful-looking bundt cake! Full of season’s flavors.
P.S. I love your blog’s new “Seattle look”. I was so excited to see how the move from sunny Florida to Washington would affect your photography. That marmor. Gorgeous.
Love these combination so so much. :)
I am sure this is super delicious
Hi Aran,
I mad this vegan by using 1.5 ripe bananas mashed instead of the 3 eggs and baked muffin tins. FANTASTIC. So moist and flavorful. My little one helped out and she was so proud. Thank you for this beautiful recipe.
Hi Leah,
That’s so wonderful. I will make note for those who want to make it a vegan recipe. Thank you!
Oh, this cake sounds gooood! Let’s see if I feel baking on X-mas. I stopped by to see how are you! I hope you have a very merry x-mas – full of beautiful moments!
xo
Kreetta
Hi Kreetta, So great to hear from you. I think about you and your beautiful enthusiasm often. Hope you will be enjoying a good Christmas break!
I gave it a try last weekend. I am not much of a baking man, it didn’t raise that much, but it tasted great. Thank you very much indeed!
So pretty! I love your bundt pan!
Tried to access the recipe but the link just takes me to ‘shopterrain’ and not the recipe. Can you help me out. Would love to try making this.
The recipe is on the Terrain site. http://www.shopterrain.com/article/cranberry-pistachio-cake-with-aran
This worked, thanks so much!
Perfect for the holidays! You make everything sound so simple. Wish me luck!
Ohhh!!! I love this cake!!! Thank you very much!!! Happy Holidays, Valentina
Aran todo tu mundo es exquisito!!! Estilo impecable!! Quiero ir las playas dell Pais Vasco y a seattle tentada por tus fotos !! Te sigo desde Argentina! Cariños,