Pumpkin Bundt Cake

Autumn means apples and pumpkins to a baker.  The aroma of cinnamon, ginger, and cloves. 

I made a pumpkin bundt cake on Sunday to bring over to our best friends' home for football watching.  I took a couple of in process pictures, but forgot to take a finished cake pic when it came out of the oven.  Unfortunately by the time I'd realized that, Mr. BFF had already inhaled half the cake.  Needless to say the cake was a big hit, so I made another today to get the 'TaDa!' pic for my blog.

And here's the recipe:

Preheat the oven to 350.  Place your bundt pan in the oven with 3tbsps butter.  When it's melted sprinkle in 1/3 cup brown sugar and a handful of chopped walnuts.  This will be a sweet, crunchy glaze on top of your cake when you flip it over.

Meanwhile whip 3 egg whites to a stiff peak while gradually sprinkling in 1/4 cup granulated sugar.  Set aside.

In a separate bowl melt 4tbsps(1/2 stick) butter and whisk in 3 egg yolks plus 1 whole egg, one at a time.  Add 1 cup pumpkin.  Whisk vigorously.  Beat in 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/3 cup tapioca starch, 1/4 tsp xantham gum, tsp gf baking powder, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/2 tsp salt.

Sacrifice 1/4 of the egg whites to lighten up the batter.  Fold in the rest of the egg whites in thirds.  Add batter to bundt pan and bake for 50 minutes.  Serve warm with a dollop of whipped cream and a grating of nutmeg or cinnamon.  Yum.

Thanks for popping in.  I'm linking up to Someday Crafts Whatever goes Wendesdays, Gluten Free Homemaker's GF Wednesdays, Fireflies and Jellybeans,  Somewhat Simple's Strut Your Stuff party, and Funky Junk Interiors' Saturday Night Special.