Nov 4, 2010

Pumpkin Sheet Cake

Preheat oven to 350°

3/4 c. Spectrum organic shortening (or butter (dairy) or Earth Balance sticks (soy))
1 3/4 c. packed brown sugar
2 large eggs
1 tsp. vanilla
3/4 c. sorghum flour
1/2 c. millet flour
1/2 c. potato starch
1/4 c. tapioca starch
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1 c. canned pumpkin (or pumpkin puree)
1 c. shredded coconut (I used sweetened)
1/2 c. chopped toasted pecans*

Cream together the shortening and sugar for a couple of minutes until smooth.  Add the eggs and vanilla and beat for several minutes until fluffy.  Combine the dry ingredients (sorghum flour through ginger) and add alternately with the pumpkin.  Stir in the coconut and pecans.

Spread in the bottom of a greased 11 x 15 inch jelly roll pan.  Bake at 350° for 25 minutes or until a tester comes out clean.  Cool before cutting.

*Toasting nuts brings out their flavor.  Before chopping, place them in a pan (I use a cake pan) and put in a 350° oven about 5 minutes.  Be careful not to leave them too long as they will burn quickly.

Recipe from www.glutenfreehomemaker.com

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