Gingerbread Pumpkin Cake –
I was thinking I would have to wait until next fall to post the recipe for this delicious cake because it just has more appeal when it is cold and blustery outside but this week fooled me! Thoughts of trifle and spring were quickly replaced with Gingerbread and Stew on Monday morning but you will not regret trying this cake to celebrate the winter’s last blast (is that too hopeful?)!
A common problem with gluten-free baking is not having enough structure to support your creations so they compact as they cool. I found switching to the 9 x 13 pan let the cake bake evenly and I also tried the addition of a small amount of cocoa because for whatever reason chocolate cake is much more successful. With those amendments the cake was a success.
Even the less successful attempts with this cake were sought after when they were topped with the amazing caramel lemon sauce! Once you try the sauce you will want to think of other places it can be used. For sure use the leftover sauce with some bananas and ice cream!
The cake this was developed from a recipe that appeared in the December 2011 Canadian Living magazine made with wheat flour.
1 1/2 cups dark brown sugar, packed
3/4 cup canola oil
1/4 cup sour cream or yogurt
1/3 cup molasses, fancy
2 cups pumpkin puree
2 1/2 Tbsp fresh ginger, grated
1 tsp vanilla
2 1/2 cups GF all purpose flour
1/4 cup cocoa powder
1 1/2 tsp xanthan gum
2 tsp GF baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
2/3 cup white sugar
1/2 cup butter
2 tsp lemon juice
1/2 cup whipping cream
Beat brown sugar, oil, sour cream, molasses and eggs 2 minutes..
Stir in pumpkin, fresh ginger and vanilla until combined.
Sift flour,cocoa, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger, nutmeg
and cloves. into pumpkin mixture.
Mix until combined then scrape sides of bowl and beat for another 3 minutes.
Pour into a greased 9 x 13 inch pan and bake at 350°F for 50 – 60 minutes until cake is
pulling away from the sides of the pan and internal temperature has reached 200°.
For sauce: Melt butter with sugar and lemon juice over medium heat stirring until sugar is
dissolved and mixture begins to simmer.
Reduce heat slightly and continue to cook without stirring until amber coloured, about 5
Carefully stir in cream taking care that steam does not burn you. then continue to simmer
until thick, about 2 minutes. This sauce will keep 2 weeks in the refrigerator.
These are the ones I tried today (March 9, 2013) with the 1/4 cup applesauce added. I like the extra moisture and taste :)<br
Hot Cross Buns – GF< Click here for pdf version of GF Recipe
Marion’s Hot Cross Buns (Wheat)< Click here for the Original Recipe with Wheat
I’m about 4 blogs behind getting posted but I had to bump these Hot Cross Buns to the top because they were so good and last year I thought I would never get another toasted, fruity Hot Cross Bun the way I like to make them with wheat (There is a great recipe for the wheat version in Anne’s Favourites pg 96 and I will attach the pdf). Once I got the hamburger bun (a future blog) recipe developed a lightbulb went on and I just knew they would adapt to this Easter treat! I wish I would have thought about the Maple Syrup as the glaze before writing Anne's Favourites because it worked perfectly
The English muffin rings are available at The Kitchen Cupboard and Icebox http://www.kitchencupboardandicebox.com in Listowel at a really reasonable price. I bought 3 packages so I have 12. They are great for gluten-free baking, giving you an easy form to spread the dough into and edges to bake which really helps structurally and that is what you are missing without gluten. I use them to make sandwich/hamburger buns also.
I can't wait to make these again on the week-end and will try adding ¼ cup of applesauce to the dough and see how I like that. If you try these please let me know how they turn out for you.
Hot Cross Buns – Gluten-free
3/4 cup milk, scalded
1/4 cup melted margarine
1/2 cup water
3 Tbsp honey
2 cups GF AP flour
1/4 cup sweet rice flour
1/4 cup potato starch
1/2 cup tapioca starch
1/4 cup whey powder
1/2 tsp salt
1 Tbsp xanthan gum
1 1/2 tsp cinnamon
1 tsp nutmeg
1 Tbsp instant yeast
1 tsp cider vinegar
1 tsp vanilla
1/2 cup raisins, I like to use some golden
1/4 cup mixed peel
1/4 cup candied cherries
maple syrup to brush tops
Scald milk and let cool with margarine, water and honey while measuring remaining
Sift together GF all purpose and sweet rice flour, tapioca and potato starch, whey powder,
salt, xanthan gum, cinnamon and nutmeg.
Add yeast, eggs, cider vinegar and vanilla to lukewarm liquid ingredients.
Pour in sifted dry ingredients and mix on low until combined. Scrape bowl and mix on
medium speed for 4 minutes.
During last minute of mixing add raisins, peel and cherries and combine thoroughly.
Scoop into 11 or 12 English muffin rings and spread as evenly as you can sealing to the
edges. Let rise uncovered for about an hour until it reaches the top of the pan
Bake at 350 degrees for about 35 minutes until nicely browned and internal temperature
is at least 200 degrees F. Brush immediately with maple syrup if glaze is desired.
You may pipe the cross on with some butter icing if you like.
Queen Elizabeth Cake – page 205, Anne’s Favourites
The year I published the cookbook my husband made the “Queen Elizabeth Cake” as another test on the final copy and because I requested it for my birthday. It was perfect and I loved it and looked forward to many more. I thought now that he had the idea and the an easy to follow recipe it could become an annual event. Sadly, the Celiac situation gave him the excuse he needed to leave cake making behind. I did not give up so easily and decided I would still have a Queen Elizabeth Cake for my birthday. It was a few days late and I had to make it myself but it was absolutely delicious!
Queen Elizabeth Cake Gluten-free – Click here for printable copy. See recipe below
Queen Elizabeth Cake – gluten-free adaptation from Anne’s Favourites Pg 205
- 1 cup dates, chopped
1 tsp baking soda
1 cup boiling water
1/4 cup butter or margarine
1 cup white sugar
1 tsp vanilla extract
1 1/2 cup all purpose gluten-free flour
1 tsp xanthan gum
1 tsp GF baking powder
1/2 cup coconut, desiccated
1/2 cup brown sugar, packed
1/3 cup butter
2 Tbsp milk
2/3 cup coconut, shredded or flaked
1/2 cup walnuts, chopped
For the cake pour boiling water over dates and baking soda then let cool.
Beat butter with sugar until smooth then add egg and vanilla mixing until combined.
Sift GF flour, xanthan gum and GF baking powder together.
Stir in flour mixture and coconut until blended.
Add cooled date mixture stirring until smooth.
Pour into a greased 9 x 9 inch pan.
Bake at 350°F for 35 – 40 minutes until springs back when touched lightly and internal temperature has reached 200 degrees F.
Meanwhile for the topping mix brown sugar, butter, milk, coconut and walnuts in
When cake comes out of oven bring topping ingredients to a boil and let simmer for
3 minutes, stirring occasionally.
Spoon hot topping mix as evenly as possible on warm cake (see pg 192), spreading with two forks, and return to oven with broiler on.
Broil until icing bubbles and turns golden brown. This only takes a few minutes so
watch it carefully!