Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Jesse (Out To Lunch Creations) says
October 13, 2011 at 7:49 am
This cake sounds amazing! I was going to make pumpkin spiced cupcakes this weekend but I might make this instead.
October 13, 2011 at 8:29 am
Jesse, these would make fantastic muffins too. That’s how I’ll make them next time, so I can freeze them and take them out as I need them. 🙂
[email protected] says
October 13, 2011 at 11:16 am
This looks amazing! So many great fall recipes are coming out, right now I feel like I don’t have enough time and days to try them all!
October 13, 2011 at 4:18 pm
I love how you’ve combined all the flavours of the season in one delicious cake! I just made a bundt today too, but it’s only gingerbread (with lemon glaze).
October 14, 2011 at 10:34 am
Oh, Gingerbread with a lemon glaze sounds fantastic! Hmm…now you’ve got me thinking. 😉
gluten free gift says
October 13, 2011 at 4:33 pm
Muffins are typically safer (frozen means you can’t eat them as fast!) – that said, I find that the bundt cake pan is really good for successful GF cakes – I’m thinking that it is because there is more pan per surface (does that make sense?) less floating part in the middle of the cake to end up soggy or caved in (I’m not a great baker as you can see)… but pretty much anything I’ve made in the bundt has been a success!
October 13, 2011 at 8:00 pm
Ha, isn’t that the truth. Definitely safer. 😉 I know what you mean though, I don’t think I’ve had any problems making Bundt’s compared to any other baked good (especially loaf, I always have problem with loaf, not yeast bread, but quick breads).
October 14, 2011 at 9:59 am
This looks really good! Better than any Christmas fruit cake I’ve seen…do you happen to know if I can sub the sorghum for anything in particular, such as millet, maybe?
October 14, 2011 at 10:33 am
Tamara, you can absolutely switch out the sorghum for millet. I actually use those 2 flours interchangeably, but the sorghum was at a better price, and a bigger bag, so you’ll probably see more recipes with it than millet in the next little while. 😉 Feel free to sub! (and definitely better than a fruit cake!) 😉
October 14, 2011 at 10:48 am
I would love to make this but I need it to be egg free as well as gluten and dairy free. Have you tried it with out eggs?
October 14, 2011 at 10:54 am
I haven’t tried it Krista, but I think you could use an egg replacer without any problems. I wonder if even using apple sauce in place of the eggs would work? thoughts?
Cook It Allergy Free says
October 14, 2011 at 11:03 am
Jeanine, this cake 100%% absolutely SCREAMS fall!! I am so excited to try it! I am so behind in blog reading these days that I think I have missed a ton of yours. Have to go and get caught up this weekend! 😉 This cake looks absolutely gorgeous!! 😉
October 14, 2011 at 11:32 am
Thanks for popping by, Kim! I know exactly what you mean about falling behind. Guilty as well. 🙂
InTolerant Chef says
October 14, 2011 at 4:43 pm
This looks yummy, the flavours and colours certainly suit the season 🙂
October 15, 2011 at 8:48 pm
Thank you! I can’t agree more. I saw this recipe in Dorie’s cookbook and just had to convert it. 🙂
October 16, 2011 at 9:00 pm
Made this over the weekend-I had some gf family members visiting and they all loved it! It tastes like thanksgiving 🙂 I don’t like maple, so drizzled some caramel ice cream topping over the top and served it with whipped cream. yum!!
October 2, 2012 at 10:42 pm
Can I substitute Gluten Free Mama’s almond flour for the flour in your recipe? Thank you.
October 5, 2012 at 2:30 pm
Baked up beautifully! Still warm so we have tasted it yet but smells marvelous.
I used dried cranberries, so used an entire 15 oz can of pumpkin. Worked great!
Ruth Worth says
October 1, 2013 at 4:54 pm
I have Pamela’s Artisan Flour Blend on hand. It is very similar to your recipe mixture.
Ingredients: brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, sweet rice flour, guar gum.
Could I substitute it for your flour ingredients of your recipe?
Jeanine Friesen says
October 9, 2013 at 11:53 am
Ruth, I think you should be able to substitute it for the 3 flours/starches and the xanthan gum without a problem.
October 14, 2013 at 10:07 am
Jeanine, is the cranbery fresh or craisin?
I soaked craisin in water and discharged it at the last moment and use the unsoaked craisin because I was worry about the effect of the water to the dough.
October 15, 2013 at 6:07 am
This cake is yummy Jeanine, however is very crumbly – is that how it should be? If not, why is that?
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