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.



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