Strotheide Family Pumpkin Cake

Strotheide Family Pumpkin Cake

1 c. oil
3 1/2 c. sugar
4 eggs
1 tsp. salt
3 1/2 c. GF All purpose flour mix
1 3/4 tsp. xanthum gum
2/3 c. water
2 c. pumpkin
1 tsp. cinnamon
2 tsp. baking soda

  • Grease and flour bundt or tube pan. Preheat oven at 350.
Cream together oil and sugar. Add eggs one at a time stirring after each one. In a seperate bowl, mix all dry ingredients together. Add dry ingredients and water to oil and sugar mixture alternately, beginning and ending with dry ingredients also stirring after each addition. Add pumpkin and stir well. Pour into pan and bake for 1 hour (may take longer in some ovens). Note: You must add ingredients just as instructed, or the cake will not turn out properly.
  • Prepare glaze while cake is in the oven.

Stir together until thoroughly combined:

2 c. powdered sugar
1 tbsp. softened butter
4-6 tbsp. water
1/2 tsp. vanilla or almond extract

  • Do not make too thin or most of the glaze will end up on the cake plate.

Let cake cool for about 30 – 45 minutes before removing from pan then drizzle the glaze over the cake.

Thanks, Rachelle, for sharing this family favorite!

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