Pumpkin cake

What you need:

• 1 cup vegetable oil
• 3 eggs
• 1 (15oz) can of pumpkin puree
• 1 tsp vanilla extract
• 2-1/2 cups of white sugar
• 2-1/2 cups of Bob’s Red Mill all purpose gluten free flour
• 1/2 tsp xantham gum
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp of allspice
• 1 tsp of  ground cinnamon
• 1 tsp of ground cloves
• 1/4 tsp salt
• 1/2 cup walnuts if you desire

What you do:

• Preheat oven to 350 degrees.
• Grease one 10 inch bundt or tube pan.
• Cream the oil, beaten eggs, pumpkin and vanilla together.
• Sift the flour, sugar, xantham gum, baking soda, nutmeg, cinnamon, cloves, salt and allspice together.
• Add the flour mixture to the pumpkin mixture and mix until combined.
• Stir in chopped nuts if desired.
• Pour batter into greased pan.
• Bake at 350 for 1 hour or until a toothpick inserted into the middle comes out clean.
• Let cool for 5 minutes before removing cake from pan.  Sprinkle with powdered sugar.

Enjoy!