Thursday, November 27, 2008

Thanksgiving Pumpkin Pie Cake

gluten free pumpkin cakeWe've got quite a spread workin' here, but I wanted to post this recipe before the internet craps out again. Been having some trouble with that.

This "Pumpkin Pie" Cake is my absolute favorite thing that my mom makes during the holidays. Converted to GF, it tastes just as I remember it. Slightly sweet and moist with that fall pumpkin flavor.

It's from the Pillsbury's Money Saving Meals book, published in 1970. I have already told my mom I get dibs on this cookbook. It's yellowed and the spine is coming undone, and there are pages that have fallen out and have been tucked back in. It has that familiar old book smell when you open it up, and there are my mom's notes scrawled here and there among the pages. As you flip through it, there are old scrapes of paper titled "Christmas baking list" from years past tucked in, as well as other recipes clipped from magazines. It truly is a treasure.

And, here is the recipe, made GF, of course.

2 T melted butter
1/3 c. brown sugar
1 1/4 c. pumpkin
1/2 T. vanilla
2 eggs
1/4 c.each brown rice flour, sorghum flour, potato starch
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground ginger

Preheat to 350. Mix all of the ingredients together. Pour it into a 8-in pan and bake for 30-35 minutes. It can be topped with whipped cream or dusted with powdered sugar. Both are great.

1 comment:

dana aka Gluten Free In Cleveland said...

I've never heard of pumpkin cake, but that looks so moist and delicious, I'm wish I'd eaten it at some point in my life.

I really like your description of that old cookbook. Who needs gold jewlery when you've got family heirlooms like that. Ah, you know, I'd take both ; )