For cake: One 14.5 ounce can of pure pumpkin puree 1 Tablespoon unsalted butter 2/3 cup granulated sugar 1 cup packed brown sugar 1/2 cup vegetable oil 2 large eggs 2-1/2 cup gf flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoond ground allspice 1-1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon salt 1/2 cup milk 1/2 cup raisins
Coat two 8" round cake pans with unsalted butter. Line bottoms with parchment paper or waxed paper. Lightly coat top of paper with butter.
In a large bowl, combine granulated sugar, brown sugar, oil and eggs; beat with a mixer at medium speed until well-blended. Add pumpkin and beat well.
Lightly spoon flour into measuring cups and level with a knife.
In a mixing bowl, combine gf flour, baking soda, baking powder, ginger, allspice, cinnamon, nutmeg and salt; stir well. Add gf flour mixture to sugar mixture, alternating with milk, ending with flour mixture. Stir in raisins.
Pour batter into prepared cake pans. Spread to assure even coverage.
Bake at 350°F for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes on wire racks. Remove cakes from pans.
Carefully peel off wax paper and allow cakes to cool completely on wire racks.
To prepare frosting, using a mixer beat orange zest, vanilla extract, orange extract and cream cheese on high speed until fluffy. Add powdered sugar; continue to beat on low speed until just blended.
Place 1 cake layer on a plate; spread with 1/2 cup frosting; top with remaining cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans over top and serve.
Tips
We used The Gluten-free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com).
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