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.