Gluten Free Autumn Spice Cake


1 cup brown rice flour

1/2 cup sweet white sorghum flour

1/2 cup potato starch (not potato flour)

2 teaspoons xanthan gum

1 1/2 cups light brown sugar

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon grated or ground nutmeg

1/2 teaspoon ground allspice

4 tablespoons melted butter

1/2 cup oil

3 eggs, beaten

1 cup buttermilk

2 teaspoons vanilla

1 cup fig preserves

1 cup chopped pecans


Combine the first 10 ingredients with a whisk; add the butter and oil and beat well. Add eggs one at a time, beating after each addition. Combine buttermilk and vanilla and beat into your mixture. Stir (lowest speed of mixer) in the fig preserves and pecans. Spray a Bundt pan with oil, remembering not to use baking spray, which contains flour. Pour into the prepared pan and bake for 55-60 minutes in a 325 degree oven. Make sure you test the doneness of cake with a toothpick or cake tester.

For the caramel glaze melt 4 tablespoons butter in a saucepan; stir in 1/4 cup light brown sugar and 1/4 cup sugar. Cook and stir above for 1 minute or until bubbly. Then stir in 1/2 cup heavy cream; bring to a boil, cook, and stir for 2 additional minutes. Add 1/2 cup chopped roasted pecans. Cool for a few minutes to thicken and spoon over cooled cake.
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