Wednesday, February 4, 2015

Pumpkin Cake

I have this awesome recipe book called The Cake mix Doctor Bakes Gluten-Free by Anne Byrn. I've finally gotten around to branching out from just chocolate and strawberry cakes. I decided to make her pumpkin cake tonight. It turned out smaller than a wheat cake, but the taste and texture was moist. Everyone loved it!
Ingredients for cake:
oil spray for mising pan
Cinnamon sugar for dusting pan (The amount can vary on how much dusting you want to use)
1 package (15 ounces) yellow gluten-free cake mix
1/4 cup granulated sugar
1 cup canned pumpkin
1/2 cup oil
3 Tbsp buttermilk, or apple juice, or orange juice, or water
3 large eggs
2 tsp vanilla
2tsp  ground cinnamon
1/4 tsp ground ginger             (I just used  almost 1tsp pumpkin spice and little extra cinnamon
1/4 tsp ground cloves                   instead of the individual ginger, clove, and cinnamon)
For glaze:
1 cup powdered sugar
2 Tbsp milk or orange juice
1. This cake is made for Bundt pan. Lightly mist pan and then coat with cinnamon sugar mixture. Set aside.
2. Place cake mix, granulated sugar, pumpkin, oil, buttermilk, eggs, vanilla cinnamon, ginger, and cloves in a large mixing bowl and beat with mixer. After 2-3min mixing pour mixture into prepared Bundt pan.
3. Bake cake until the top springs back when lightly pressed with finger, 35-40min. Transfer the Bundt pan to the wire rack and let the cake cool for 10min. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake into the wire rack to cool completely 15-20 more min.
4. Mix in another bowl ingredients for glaze and when cake cools pour over cake

-Courtesy of Stephanie Cody