Welcome to ABC's and Allergies! I hope you will enjoy some of my thoughts and experiences with allergies and homeschooling, and try out some of my recipes. I have found a new passion for creating excellent meals that are free of Mandie's allergens, and are so yummy no one realizes they are "allergen free". I am also passionate about raising awareness of food allergies, and raising money for FAAN.

Wednesday, September 22, 2010

Harvest Day Cake

2 1/2 cups gluten free cake flour blend *
1 1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
3/4 tsp. ground cloves
1/4 tsp. salt
1 1/4 cups oil
1 cup packed brown sugar
1 cup granulated sugar
3 eggs (or egg sub of choice)
15 oz pureed pumpkin (I used freshly made)
3/4 cup dried cranberries
3/4 cups chopped toasted pecans

Heat oven to 350 degrees.  Grease a 9x13 inch pan, or 2 round cake pans.  Combine flour blend, baking soda, baking powder, cinnamon, cloves, and salt; set aside.   Beat oil and sugars in an electric mixer on medium speed.  Beat in eggs (or egg sub.) .  Beat in pumpkin until combined.  Gradually beat in flour mixture on low speed until batter is smooth.  Stir in cranberries and pecans.  Pour batter into pan(s).  Bake rectangle pan 45-55 minutes, rounds 35-38 minutes or until tester inserted in center comes out clean and internal temperature registers 200 degrees.    When cool, top with powdered sugar or cream cheese frosting.

*Gluten Free Cake Flour Blend
(adapted from Artisinal Gluten-Free Cooking by Kelli and Peter Bronski)
1 1/4 cups gf oat flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1 Tbsp. + 1 tsp. potato flour
1 tsp. xanthan gum
Combine well and store in an airtight container.


  1. This recipe looks yummy!! I love things with pumpkin as an ingredient. I made pumpkin chocolate chip muffins last year and they were delicious. The kids really liked them.

  2. Me too! My Pumpkin Chocolate Chip muffins are the most requested by my kiddos!