Pumpkin cake

This is an repost from another blog.  Enjoy it for the first time or again.

It is moist and flavorful.  The whole family really enjoyed it.

OK, I use real pumpkin because I try really hard to keep it as fresh as possible; in addition I think it is really important to support your local farmers. To make a pumpkin puree is not hard, it just takes a little bit of time.  There are different kinds of pumpkins; some are more watery than others. I used a regular carving pumpkin, because that is what I had.

Wash the pumpkin skin. Slice the pumpkin in half, take out the seeds (Bake the seeds with a little olive oil and Old Bay, it is great). I then slice the pumpkin into pieces that are about 4 inch by 1 inch.  This size makes them easier to handle when they cool and you take the skin off. Now that you have manageable sizes steam the pumpkin pieces until fork tender.  A whole pumpkin could take two batches depending on the size of the pumpkin. Let the pumpkin cool and scoop the “meat” away from the skin.  Put the pumpkin “meat” into a food processor and puree. You might notice some separation and water on the top of the puree after it sits for a while, drain the water off. Now you have yourself the perfect puree, freeze extras if you have any.

When you first read this ingredients list the many different types of flour may make you want to scream.  I really struggled with why in the world a person would need to use so many different types of flour.  Why couldn’t I just use a mix?  Mixes just do not give you the flavor you always want and I do not think they stay very moist.  The different combinations help to make a moister, lighter cake without the gluten.  Please do not get overwhelmed by the different types of flours.  It is doable.  For me, after my husband picked me up off the floor when I realized how much all the flours cost, I found that I saved money and I had more freedom in the kitchen.  I mix and play around with flours now to get when I am looking for in texture and taste. Ok lets get baking!

Now the Pumpkin Spice Cake

2 sticks of butter at room temp
1 cup brown rice flour
½ cup white rice flour
¾ cup almond flour
¼ cup sorghum flour
½ cup tapioca flour
1 ½ tsp xanthan gum
5 tsp pumpkin pie spice mix
1 ½ tsp baking powder
¾ baking soda
½ tsp salt
1 ½ cup sugar
3 large eggs
1 ½ cup pumpkin puree
½ cup whole milk
¼ cup molasses
1 ¼ cup confectioners sugar
2 tbs fresh lemon juice
Heat oven to 350 F.  Butter and flour Bundt pan. I used tapioca flour to flour my pan.
In a bowl, sift together the flours, pumpkin pie spice, baking powder, baking soda and salt.
Using an electric mixer, beat butter and sugar until fluffy, it take a couple minutes.
Beat in eggs one at a time.
Beat in pumpkin puree, milk and molasses.  The mixture is going to look like it is curdled, trust me it is ok.
Reduce the mixer to low and add the flour mixture. Do not over mix.
Pour into pan and bake until toothpick comes out clean. About 55- 70 minutes depending on your oven. I found that sometimes the gluten free stuff takes longer.
Let it cool for 30 minutes before you invert it and take it out of Bundt.
In another bowl mix together the confectioner’s sugar and lemon juice until smooth. Drizzle over the cake and serve.

I know this is a really long post, but trust me it is worth it.  This is a really great cake and I look forward to making it again for Thanksgiving.

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