Gluten Free Scrumptious Pumpkin Orange Cake

This cake is a family favorite and although it embodies Autumn, we make it year-round.  Pumpkin Orange Cake is moist and delicious and is my daughter Kylie’s favorite cake.  The combination of orange and pumpkin is delightful and refreshing.  The recipe originates with my Mom who is generally known amongst friends and family as the world’s BEST baker!

MONEY SAVING TIP    Puree your own pumpkin.   Better yet, grow your own!  Freeze the puree in 1 cup portions.

From our family to yours please enjoy these easy to make a SCRUMPTIOUS cake!!

PUMPKIN ORANGE CAKE

Serves 8-10

INGREDIENTS

1 1/2 cups unrefined cane sugar or maple sugar

1/2 cup grass-fed  butter or ghee

1 cup pumpkin puree

2 eggs

1/3 cup frozen orange juice concentrate

1 2/3 cup gluten-free flour mix

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. cinnamon

1/2 tsp. nutmeg

DIRECTIONS

1. In a mixing bowl cream sugar and butter.

2. Next beat in pumpkin puree, eggs, and orange juice concentrate.

3. Add dry ingredients and mix on low speed until all ingredients are well incorporated.

4. Pour into a greased and floured 13x9x2 pan or into a large Bunt pan or even mini bundt pans for an absolutely charming look!

5. Bake at 350 degrees for 30 to 35 minutes and test for doneness with a toothpick.

6. Top with whipped cream if desired!

ENJOY!

Interested in more gluten-free recipes?  Click HERE!

Blessings,

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