- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 Cups Brown Sugar
- 1 1/2 Cups Brown Rice Flour
- 1/2 Cup Tapioca Starch
- 2 Teaspoons baking powder
- 1 Tsp Baking Soda
- ½ Tsp Xanthum Gum
- 1 Teaspoon salt
- 2 Teaspoon Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/8 Teaspoon Ginger
- 4 Eggs
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 Cups Pumpkin
- 1 Cup Chopped Nuts (Almonds)
- 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper
Directions
Set a rack at the middle level of
the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and
sugar for about 5 minutes, until light and fluffy. Stir together flour's, baking powder, bking soda, xanthum gum, salt, cinnamon, nutmeg, and ginger. Set aside. Combine eggs, milk and vanilla extract. Add
1/3 of the flour mixture to butter mixture then add half the milk mixture.
Continue to alternate beginning and ending with flour mixture. Scrape bowl and
beater often. Add Pumpkin & Nuts. Pour batter into prepared pan(s) and smooth top with a metal
spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in
the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out
onto a rack, remove paper and let cool completely.
