·         1 cup softened, unsalted butter or margarine

·         4 cups Gluten Free Pantry Old Fashioned Cake and Cookie Mix

·         2 tsp. cinnamon

·         1 tsp. nutmeg

·         1 tsp. cloves

·         4 eggs, lightly beaten

·         2 tsp. gluten-free vanilla

·         2 cups low-fat sour cream (check labels)

·         16 oz. can whole cranberries mixed with ¾ cup golden raisins

·         1 ½ cups walnuts

Glaze: (Mix together)

·         ¼ cup confectioner’s sugar

·         2-3 tsp. warm water

·         ½ tsp. gluten-free vanilla

 

Preheat oven to 350 degrees. Grease a 10-cup tube pan. Dust with rice flour. Beat butter until fluffy. Combine mix with spices. Add mix to butter and beat to combine. Add eggs and vanilla and beat well. Fold in sour cream. Layer half of the batter in pan. Spread with half the cranberry mixture and sprinkle with half the walnuts. Top with remaining batter, then cover with remainder of cranberry mixture and walnuts. Bake 60 minutes. Cool. Remove from pan and drizzle with glaze. Serves 8-10.