Monday, October 31, 2011

Pumpkin Pound Cake with Apple Cider Glaze

Happy Halloween!!

I'm not really into ghosts and goblins on this holiday. I just don't really like being scared, I tell ya!

Even if tricks aren't for me, treats sure are!

I might put on my Dorothy costume complete with red heels and throw Zoe in a basket for good measure.

I will most probably watch Charlie Brown and the Great Pumpkin to start off the evening.

And I am definitely digging into some chili, pumpkin carving, apple cider and this delicious pumpkin pound cake. Do you think anyone will mind that I already tried it?

Mine is gluten free for one of my gf friends I will be spending the evening with. But you can easily omit the xantham gum and replace the flours with 3 cups all purpose, if you would like to have a gluten filled version!

What are your plans?? Have fun and be safe, friends!!

Pumpkin Pound Cake

1/2 c granulated sugar
1 c loosely packed dark brown sugar
1 stick of salted butter, softened
4 large eggs
1 15 oz can pumpkin
1 tsp vanilla extract
1 and 1/4 c brown rice flour
2 c oat flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp xantham gum
3/4 c buttermilk

- Butter and lightly flour a round bundt pant and preheat the oven to 350.
- Mix sugars and butter together on medium speed for a few minutes or until well incorporated. Add eggs, one at a time to incorporate then mix in pumpkin and vanilla.
- In a separate bowl, combine all dry ingredients with a fork. Add to pumpkin mixture, alternating with buttermilk until all is combined.
- Bake for 55 minutes or until a toothpick comes out clean. Cool for 10 minutes, turn out. Glaze.

Apple Cider Glaze

2 tbs apple cider
1/2 tsp pumpkin pie spice
1 c powdered sugar

(No pumpkin pie spice? No problem. Add a dash of cinnamon, nutmeg, cloves, allspice and ginger!)