|Pumpkin Birthday Cake|
First of all, it's hard to find a really good, not-too-dry cake recipe. We haven't had many winning recipes over the past 16 years of gluten-free birthdays. My favorite kind of cake and cupcakes has always, always, always been vanilla with chocolate frosting. We still haven't found a magic recipe for this. So, this year, Mom tried something completely different and exceptionally yummy--even according to our non-gluten-free friends and family. Every year since I've been gluten-free the options for truly good tasting food get better and better and better.
Second of all, since this last October felt like the best birthday I've ever had, I figured I'd post a recipe of the cake that helped make it all so special.
Third of all, it is the season of everything pumpkin. Like over the top everything pumpkin. This recipe's worth it though.
Instead of making a two-layer cake, Mom made two single-layer cakes and iced them so that we could take one out to dinner on Friday night with Jeannine and one to brunch with Dad, Abbie and Jeannine on Sunday.
Mom also substituted a classic buttercream frosting with added cinnamon in place of the cream cheese frosting. She put a very thin layer of frosting on each cake.
This cake is RICH. Very rich. We really felt it was rich enough without adding a cream cheese icing or even a lot of icing at all. And, I'm an icing girl, so that's saying a lot.
Here is a link to the recipe on the Pamela's website. Below is the more simple version that Mom made.