I haven't done a lot of gluten free baking lately since Rachel just had a lovely baby boy a few weeks ago, my nephew Oliver:
For this special occasion, I made a gluten free pumpkin spice cake. I made it last year and it's a wonderful keeping cake since pumpkin baked goods seem to stay fresh and moist for days. I added chopped and toasted pecans this time but last year I added dried cranberries as well as an orange glaze. Feel free to add anything you'd like: chocolate chips, dried fruit, nuts, etc. I didn't fancy this one up with a glaze, but perhaps a nice dusting of powdered sugar would also do if you're looking for a way to make it not so plain.
Gluten Free Pumpkin Spice Cake
Adapted from 125 Best Gluten Free Recipes by Donna Washburn and Heather Butt
1 cup sorghum flour
3/4 cup whole bean flour
1/4 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cup orange juice (or apple juice, apple cider, milk)
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup chopped and toasted pecans
Grease a 9x13'' glass baking dish with cooking spray and set aside.
In a large bowl, sift together the flours, baking powder, baking soda, salt and spices. In another bowl, cream the butter and brown sugar together until light and fluffy, about 2 to 3 minutes. Add the juice, eggs, vanilla and pumpkin and mix well. Stir in the dry ingredients and the pecans until everything is well combined.
Scrape the batter into the prepared pan and let it rest for 15 to 30 minutes. Preheat the oven to 350 degrees F. in the mean time.
After the batter has rested, bake the cake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely before cutting or glazing.