Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Light, moist fluffy texture in the best pumpkin spice cake ever!! And as if delicious wasn’t enough, it’s gluten and dairy free!
I love fall!! Hands down my favorite season of the year, well spring is probably tied after a long, cold winter but that’s another recipe!!
I love seeing the all the autumn items at the local farmers’ market. Mums, gourds, hay bales, scarecrows and PUMPKINS!
Side note on the scarecrows, why are they a fall decoration? They should be in the garden at the beginning of the planting season; maybe it’s because when all the produce has been gathered you can finally see them again. Sorry, that just bothered me! (What rabbit trails I can go down!)
Back to the glorious pumpkins, I love their color, their shape and their taste especially in Pumpkin desserts.
I poured through and read and read and read some more to find a Pumpkin Spice cake. This was adapted from an old farmers’ market recipe book. Y’all, without a doubt, those old recipes are to die for and most are very easy to make.
This recipe is full of deliciousness: pumpkin, cinnamon, raisins… and when it is baking the aroma makes you close your eyes and count the minutes until it is done.
Well, let me tell you, the wait was worth it!!
Now the color was not what I expected, a little darker than I had imagined, but the taste did not make me care that it was not an orange pumpkiny color; no sir, that bad boy could have been purple and it still would have been melt in your mouth sweet, spicy goodness.
I’m so done writing, my mouth is watering just thinking about how good that last piece was….coffee pot and Pumpkin Spice cake here I come!
Y’all need to make this cake quick!
- 1¾ cup Pamela's Artisan Flour Blend, sifted
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cloves
- ½ cup shortening
- 1 egg
- 1 cup raisins
- 1 cup chopped nuts
- 1 cups sugar
- 2 cups canned pumpkin
- Preheat oven to 325 degrees.
- Blend first five ingredients together.
- In an electric mixer cream sugar and shortening. Add egg and beat.
- Add flour mixture and pumpkin alternating, starting and finishing with the flour mixture.
- Fold in nuts and raisins.
- Pour into a greased bundt pan.
- Bake for 1 hour or until a cake tester comes out clean.
Looks delicious! Pinned! 🙂
Thanks, Julie! It is very delicious, didn’t last long at our house!