North Texas GIG

Savory Sweets

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Pumpkin Pound Cake

Erin May

2 cup sorghum flour

2/3 cup potato starch

1/3 cup tapioca starch

3 tsp baking powder

1/2 tsp baking soda

1 teaspoon xanthan gum

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 cup canola oil

2 cups granulated sugar

3 eggs

2 cups canned pumpkin

Preheat oven to 350 degrees.  Combine sorghum flour, potato starch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, nutmeg and salt.  Mix oil and sugar. Add eggs, one at a time, to oil and sugar mixture and beat well after each addition. Add pumpkin and mix well. Gradually blend in dry ingredients and pour into well-sprayed tube pan. Bake 45 minutes.  Cool 5 minutes. Invert onto platter to finish cooling. Sprinkle with powder sugar.