Pumpkin Spice Cake
- 2 1/2-3 lb Pie Pumpkin
- 3 2/3 C Sugar
- 2 1/2 tsp Pumpkin Pie Spice
- 3 1/3 C Gluten Free 1 to 1 Mix (I actually used a rice flour blend, but the 1 to 1 mix will work)
- 4 tsp Baking Soda
- 1 tsp Salt
- 4 Eggs
- 1 C Coconut Oil, melted
- 1/3 C Water (maybe less if your pumpkin is very moist)
- 1/4 Bourbon
- 1 C Pecans, chopped
Preheat oven to 350 degrees. Remove stem from pumpkin. Cut in half and remove strings and seeds, discard. Cut pumpkin into quarters. Place pulp side up on a cookie sheet lined with aluminum foil. Bake for about 1 hour, until they are tender enough to poke with a fork. Remove from oven and cool. Once pumpkin has cooled, scrape out the pulp using a spoon. Puree in a blender or food processor until smooth. Set aside.
Grease bundt pan.
In a small bowl mix together 2/3 C sugar and 1 1/2 tsp Pumpkin Pie Spice.
In a large bowl, combine flour, remaining pumpkin pie spice, baking soda and salt. Mix together and set aside.
In the bowl of an electric mixer, combine 3 C sugar and pumpkin puree. Mix until well combined. Add eggs and mix gently after each addition. Add coconut oil, water and bourbon and mix until combined on a low speed. Pour the wet ingredients into the dry. Mix by hand very gently folding the mixture together. If you overmix, the cake will fall. Let sit for about 5 minutes before filling pan.
Sprinkle chopped pecans into the bottom of the bundt pan. Pour about 1/3 of the batter over the nuts. Generously cover the batter with the sugar/spice mixture. Add another 1/3 of batter, repeat topping with sugar/spice mixture. Reserve leftover sugar/spice for topping completed cake.
Bake at 350 degrees for about 1 hour 20 minutes or until toothpick comes out clean. Cool in pan for about 15 minutes, then turn out onto a wire rack. Sprinkle with remaining sugar/spice mixture.