Harvest Day Cake

This cake is my absolute favorite, beating out even chocolate as my most craved cake.  Everyone who has tried it agrees with me.  I think it will be a hit in your family also.

Harvest Day Cake

1 cup gluten free oat flour

1 cup sorghum flour

½ cup all purpose gluten free flour blend***

1 ½ tsp. baking soda

½ tsp. baking powder

1 ½ tsp. xanthan gum

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

1 tsp. ground ginger

½ tsp. salt

1 ¼ cups olive oil

1 cup packed brown sugar

1 cup granulated sugar

3 Tbsp. flax meal combined with 9 Tbsp. hot water (let stand 5 minutes) **

1 can (15 oz) pumkin

¾ cup dried cranberries

¾ cup toasted chopped pecans

1.        Heat oven to 350 degrees.  Grease bottom and sides of “9x13” pan, or two 9” round pans.  Set aside.   Combine flours, baking powder and soda, spices, and xanthan gum in a medium bowl.  Set aside.

2.         Add oil and flax goo, and  mix for one minute.  Add sugars and beat another couple of minutes.  Add in pumpkin and flour mixture.   Stir in cranberries and pecans.  Pour into greased pans.

3.       Bake rectangular pan for 47-55 minutes, and rounds 38-45 minutes or until toothpick inserted in the center comes out clean and center feels firm.   Cool on a wire rack.  When cool, sprinkle with powdered sugar or frost with icing of choice.

** May use 3 whole eggs instead of flax, or the equivalent of egg replacer

***Whole wheat or all purpose flours may be substituted for gluten free flours.