This recipe comes to us from Valerie Wells.
1 stick butter, softened
1 ½ cup sugar
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
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.
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.