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Makes one 12 cup bundt cake Difficulty
Easy
Ingredients
1 cup unsalted butter at room temperature 2-1/2 cups gf flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1-1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 4 large eggs at room temperature, separated 2 teaspoons vanilla 2 cups gf brown sugar, packed 1 cup pumpkin puree 1/4 cup vegetable oil Powdered sugar for dusting
Directions
Preheat oven to 350 degrees F. and position a rack in the lower third of the oven.
Butter and flour a bundt pan.
Sift together flour, baking powder, salt, cinnamon, ground ginger, nutmeg and cloves; set aside.
In a large bowl cream butter using an electric mixer. With mixer on low, gradually add vanilla and brown sugar. Scrape sides of bowl and beat until light and fluffy, for about 3 minutes.
Slightly beat egg yolks and with mixer on, add them to butter mixture. Add pumpkin and oil, continuing to beat on low speed until smooth. Stir in flour mixture a little at a time until all is blended.
In a separate bowl, add a pinch of salt to egg whites and beat until soft peaks form. Fold egg whites into batter. Pour batter into prepared bundt pan and bake for 50-60 minutes.
Cool cake in pan, on a rack, for about 10 minutes, then invert onto a plate. Let cake cool completely. Sprinkle with powdered sugar and serve with or without gf vanilla ice cream.
Tips
We used the Gluten Free Pantry’s Country French Bread Mix for this recipe.
This cake is absolutely delicious! It is a cake’s interpretation of a pumpkin pie.
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