Sue, I thought it sounded great, too, and happened to have everything on hand (now that's a shocker!!) It was so easy to put together and tastes delicious (I love almond). Mine looks like . Thanks for posting the recipe! It's a definite keeper. Lori

Hey annie...I do leave the parchment. I place the sheet of parchment over the basket that the dough has risen in. I hold it tight and turn over the basket/paper and set it down on the counter and lift the basket off. I then tear the paper so it is just an outline of the dough with "handles" on the ends. I get the hot pot out of the oven and set it on the counter...I have soapstone counters which makes it great ! I take off the lid and slash the loaves with a tomato knife...I have found it does a better job than my lame, and then pick up/lower the loaves into the hot pots...spray a few sprays of water, and place the lid on. The loaves might deflate some during this process...it depends on how high the hydration is, but they always recover. If your loaves deflate and don't recover it is because they are over-proofed. They have no more ooommph left to recover from the trauma of placing them in the pot. My loaves have no yeast..only the sourdough. The dough ferments at room temp for only 1 hour after I shape them....then into the fridge and they only come out of the fridge right before I place them in the hot pot. Very little time at room temp. But...they rise well in the cold after that one hour start. Loaves that have regular yeast in them are much more prone to over-proofing so you have to be careful. You are better off doing a shorter proof at room temp and then bag the loaves and place in fridge to finish. They will have remarkable resilience and bounce back. You can do the poke test also. If the dough doesn't spring back/or the hole fill right back up then it is definitely finished proofing . It is something you have to get used to and do the same recipe over and over till you get the times and temps correct. What bread recipe have you had trouble with deflating ? I am using chestnut flour...not chestnuts...you wouldn't know it was in the bread. I don't care for chestnuts either ! :) c

This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.

Hi Lucy -- This sounds totally delicious, but I have one question. It sounds like the second layer of cranberry sauce goes on top of the last batch of batter. Since this is baked in a tube pan / bundt cake pan, when the cake is flipped over, this would leave a layer of cranberry sauce at the bottom, which I would think would get kind of messy when plating / serving? Does that last layer of cranberry sauce kind of sink into the cake when baking? Emily