Pumpkin Nutmeg Cake
2 cups WHITE GOLD all purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground nutmeg
1½ cups granulated sugar
⅛ teaspoon salt
¾ cup butter, softened
4 large eggs, beaten
1 15-ounce can pumpkin puree
Confectioners’ sugar, for dusting
- Preheat the oven to 350°F and line 2 loaf baking pans with parchment paper.
- Using a sifter, sift together the flour, baking powder, baking soda, nutmeg, sugar and salt into a large bowl. Mix in the butter, eggs and pumpkin puree until the incorporated.
- Pour the batter into the pan and bake for 25 minutes, until golden. Cool to room temperature and then refrigerate for 2 hours before cutting into bars. Dust with confectioners’ sugar before serving.