Pumpkin Cake

Pumpkin Cake

This pumpkin cake needs no fancy accoutrement’s to entice diners. It is moist and flavorful and goes well with a cup of coffee at breakfast or dessert!

This recipe is based on my mom’s 30 year old recipe that comes from her former bridge partner, Beverly, “back in the day.” I have never seen pumpkin cake like this anywhere. I have seen pumpkin bread, pumpkin pie, and pumpkin cheesecake, but never pumpkin cake. I have baked so many pumpkin treats today that my house is sure to carry that aroma into the week!

I always bake my pumpkin cake in a thin, dark coated, bundt pan. I also used this recipe today to make mini-pumpkin cake bites my using a pan with many small wells, and I also used a mini-bundt pan (with six rings in one pan) to make six individual pumpkin cakes.

My mom traditionally makes a orange glaze to drizzle on top and adds candy corns for her October version. You can also just sift powdered sugar over the top. I prefer it plain, and trust me, with no calorie or fat sifter, it’s a treat unto itself!

Ingredients:

2 cups of Authentic Foods Multi-Grain GF Flour blend (or a GF blend of your choice)
2 cups of sugar
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp xanthun gum
1 1/3 cup canola oil
1 1/2 cup canned pumpkin (not the “pie filling”)
2 eggs, beaten
1 1/2 tsp vanilla

Directions:

Mix dry ingredients in a large mixing bowl with a spoon
Mix wet ingredients in a separate bowl with a spoon
Add wet ingredients to dry ingredients and mix until smooth with a spoon
Poor into lightly greased bundt pan
Bake at 350 degree F for 50-60 minutes. (takes longer for a thick bundt pan)
Cool for ten minutes in pan and then invert onto wire rack to cool completely.
Sprinkle with powdered sugar, dollop with whipped cream, or glaze prior to serving (optional)

It took only 22 minutes to bake the mini-pumpkin cake bites and about 35 minutes for the mini-bundt cakes.

I have yet to meet someone who didn’t like this! Even the non-pumpkin eaters love this gluten free cake.

Enjoy!