The October 2007 Bon Appétit had an awesome-sounding cake recipe I wanted to test drive for a party, but I wanted Dad to get some too. While the original recipe is a good start, it needed a few personal touches--mini chips in lieu of raisins, and eh, the coconut? No, thanks. I'd rather use some excellent dulce de leche I just made instead of the orange peel. I wondered if I could reduce the fats by adding less oil, and make up for the loss of liquid with brandy (we're out of rum.) I also jettisoned 2 T of butter in the frosting; the result is plenty rich as is. I topped it all off with toasted pecan halves. Just like the original Bon Appétit cake, right?
Ok, maybe not, but it was a real hit with my friends who never guessed they were eating GF cake until we spilled the beans and used it as a teaching opportunity (med student present among the friends). A cake as moist and flavorful as this hardly raises gluten-less suspicions!
|2-2/3||Cups||Gluten free flour - I used Carol Fenster's because it is a family favorite|
|3||teaspoons||Baking powder - I used Rumford's aluminum-free from Trader Joe's|
|1/2||teaspoon||Guar gum (1-1/2 teaspoons guar gum. Guar gum adds springiness.)|
|1 or 2||shakes||Cayenne (optional)|
|1||Cup Packed||Dark brown sugar|
|1/3||Cup||Brandy or rum or apple cider|
|1||15 Oz Can||Pure pumpkin|
|1/2||Bag||Mini chocolate chips|
|1||Tablespoon||Carmel sauce or Dulce de leche (optional)|
|1||8 Ounce package||Neufchatel cheese (light cream cheese)|
|1||Stick||Unsalted or salted butter at room temperature|
|1||Tablespoon||Brandy or rum|
|4 -1/2||Cups||Powdered sugar (measured as it comes out of the box). This is less than 1 box of sugar|
|Fancy pecan halves toasted in a 350° oven for 10 minutes or until the pecan halves smell a bit toasty|