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Pumpkin Cake (Gluten-Free)
http://www.celiac.com/articles/21525/1/Pumpkin-Cake-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 01/29/2008
 
Pumpkin Cake (Gluten-Free)

This recipe comes to us from Valerie Wells.

Ingredients:
1 stick butter, softened
1 ½ cup sugar
2 eggs
1 cup mashed pumpkin
1/3 cup water
1 ¾ cup gluten-free flour mix
1 teaspoon soda
¾ teaspoon salt
¾ teaspoon xanthan gum
1 ¾ teaspoon pumpkin pie spice

Directions:
Preheat oven to 350F.  Cream first four ingredients together.  Mix dry ingredients.  Beat in ½ of dry ingredients.  Beat in water.  Beat in remaining dry ingredients.  Pour into greased pan and bake according to one of the following options:
  • 9"x9" pan for 40 to 45 minutes, or;
  • Medium tube cake pan (6 cup) 40 to 45 minutes, or;
  • Large loaf pan 45 to 50 minutes.
Cool and glaze with cream glaze.
 
Cream cheese glaze:  Blend together 3 oz cream cheese & about 3/4 to 1 cup confectioner’s sugar in glass dish over hot water until about the consistency of honey.  Drizzle over pumpkin cake.