Even though we are experiencing an usually warm week here (70 degrees on Halloween!) I have been in the mood for fall food. The kind that sends the wonderful aroma of cinnamon, ginger and cloves through the entire house. It seems everyone is posting their favorite pumpkin recipes lately, but I thought a gingerbread cake would be just about right.
And right it was! It filled the house with a lovely scent while baking and then filled our stomachs. The whole family loved it!
Gluten Free Gingerbread Cake
1/2 cup shortening
1/2 cup brown sugar
2 eggs
1 cup molasses
1 cup hot water
1 1/4 cup sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1/4 cup sweet rice flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/2 tsp cloves
2 tsp xanthan gum
Cream shortening and sugar, then add the eggs and beat well.
Whisk together the dry ingredients (flours, salt, spices, baking soda and xanthan gum).
Mix the molasses into the hot water. Add the dry ingredients, alternating with the molasses water mixture, to the creamed mixture. Mix thoroughly.
Pour into a greased pan (I used a large round stoneware pan, but a glass 9 X 13 would work too). Bake 50 - 55 minutes, until a knife inserted in the middle comes out clean.
