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Sunday, November 8, 2015

Gluten-Free Cinderella Cake, Family Favorite Autumn Dessert

This yummy cake is the gluten-free version  of one of our favorite autumn recipes.
It's called a cake, but is often served up ,with my full mothers blessing, for breakfast!
I've learned to substitute in baking over the years, and part of learning is, well, failing.
So before I shared this version, I wanted to be sure it was worth the share.
I hadn't tried this particular gluten-free flour before. Well, the cake was baked on Friday ,
 and the weekend is almost over and so is the cake.
I'd call it a success!

I would encourage you , whenever possible, to use freshly ground spices.
Taking only a few more peaceful preparation moments, 
they add so much flavor and aroma to your recipes.
Something about using a mortar and pestle is grounding. 
I often  think of my grandmother and her times when I use it,
considering this was the kitchen appliance of choice, not a cuisinart
And although I am so grateful for modern conveniences,
I  chose the quiet over the the loud whenever possible.
You can't always chose quiet in the life a large family,
So when I can , I do.
The sound, motion and fragrance are worth the moments invested.


Cake ingredients:
1 1/2 cups gluten free flour
1/2 tsp baking soda
1/2  tsp salt
1 tsp cinnamon
1/4 cloves
1/4 allspice
1/4 tsp ginger
1 cup palm, coconut or brown sugar
1 cup freshly baked pumpkin
1/2 cup oil ( I use grape seed or coconut)
1/2 chocolate chips
1/2 cup chopped walnuts or pecans

1 cup powdered sugar
1 orange

Sift or mix together all dry ingredients,
mix in the nuts and chips.
beat eggs, mix in the pumpkin and oil.
Combine all. Batter will be very thick.
I have added up to 1/4 cup milk
in order to incorporate the dry ingredients.
Pour into lightly greased 8 or 9 inch round cake pan.
Bake at 350 for an hour or
 until inserted knife comes out clean.
Let cool in pan 10 minutes,
then turn onto a wire rack to finish cooling.

Squeeze enough orange juice to make the glaze thick, but drizzly.
Too watery? Add sugar. 
Too thick? Add a couple drops more of juice or liquid.

If you double this recipe, just bake it two pans.

I hope you'll enjoy this recipe,
and add it to your list of favorites!

Many autumn blessing to you!

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