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.
Maple Frosting
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
