This cake is my hands down fall favorite, and I often choose it for my October birthday - even over chocolate!! Steve's birthday was Monday, and we got to celebrate with the kids Tuesday night. I am not surprised that this is what he chose for his cake. This cake is very moist and dense and is a fanatastic spice type of cake. I love pumpkin in absolutely anything, and this is no exception. The frosting recipe is amazingly simple - even after making Powdered Sugar in my Magic Bullet! The maple is an amazing compliment for the pumpkin in the cake. I'm sure it will become as requested in your house as it is in mine!
Harvest Day Cake
1 cup sorghum flour
1 cup all purpose gluten free flour blend***
½ cup tapioca starch
1 ½ tsp. baking soda
½ tsp. Hain Featherweight Baking Powder
1 ½ tsp. guar gum
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. ground ginger
½ tsp. sea salt
1 ¼ cups grapeseed or canola oil
1 cup packed brown sugar
1 cup granulated sugar
3 Tbsp. flax meal combined with 9 Tbsp. hot water (let stand 5 minutes) **
1 can (15 oz) pumkin
¾ cup Craisins brand dried cranberries
¾ cup toasted chopped pecans
1. Heat oven to 350 degrees. Grease bottom and sides of “9x13” pan, or two 9” round pans. Set aside. Combine flours, baking powder and soda, spices, and xanthan gum in a medium bowl. Set aside.
2. Add oil and flax goo, and mix for one minute. Add sugars and beat another couple of minutes. Add in pumpkin and flour mixture. Stir in cranberries and pecans. Pour into greased pans.
3. Bake rectangular pan for 47-55 minutes, and rounds 38-45 minutes or until toothpick inserted in the center comes out clean and center feels firm. Cool on a wire rack. When cool, sprinkle with powdered sugar or frost with Maple Frosting.
** May use 3 whole eggs instead of flax, or the equivalent of egg replacer
***Whole wheat or all purpose flours may be substituted for gluten free flours.
3 Tbsp. lard*
2 cups powdered sugar
1 tsp. pure vanilla extract
1/8 cup maple syrup**
Combine all ingredients in your mixer (I use my Kitchenaid) and whip until it reaches spreading consistency. Sometimes I have to add 1/8 cup of additional maple syrup.
* Instead of lard you may also use butter or shortening of choice
** Instead of maple syrup, you can use milk of choice