Pumpkin Spice Cake with Brown Sugar Icing
Author: Marla Hingley
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
This wonderfully fragrant cake is made even more delicious when topped with this icing.
Ingredients
  • ½ cup butter or margarine
  • 1¼ cup sugar
  • 2 Tbsp maple syrup
  • 2 eggs, separated
  • 2 cups GFC Flour Blend for Baking
  • 1 tsp xanthan gum
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk or milk alternative
  • 1 cup pumpkin purée
Brown Sugar Icing:
  • 1 cup brown sugar
  • 2 Tbsp butter
  • 2 Tbsp corn syrup
  • 3 Tbsp cream
  • ½ cup icing sugar, sifted
  • ½ tsp vanilla
Instructions
  1. Beat 1 egg white until soft peaks form, set aside.
  2. Cream butter, add sugar and mix. Add in syrup and 1 whole egg.
  3. In another bowl mix remaining dry ingredients together. Then slowly alternate adding dry ingredients, pumpkin and milk to butter mixture. Once all combined and mixed well, fold in whipped egg white.
  4. Pour batter into greased cake or bundt pan, and bake at 350°F for 50-65 minutes.
  5. For icing: mix first four ingredients together in a saucepan and bring to a boil. While mixing constantly, boil for 2 minutes, then remove from heat and whisk in icing sugar, and vanilla. Beat until starts to thicken, then pour over cake (will set up within a minute, so pour/drizzle fast!).
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pumpkin-spice-cake-with-brown-sugar-icing/