This is a gluten-free version of a pleasant old-fashioned spice cake, with the exciting addition of a cream cheese maple icing.
In a food processor, mix until smooth:
¼ vegetable oil or melted butter
2 eggs
1/3 cup molasses
1 ¼ cups cooked pumpkin, mashed and drained of excess water
In a bowl, mix:
1 ½ cups brown rice flour
½ cup potato starch (katakuriko)
¼ cup tapioca starch
1 teaspoon xantham gum
1 cup sugar
1 teaspoon salt
1 ½ teaspoons baking powder (see recipe for homemade version)
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
Add the dry ingredients to the wet ones and mix well.
Add
2/3 cup dry currants
Grease a 9 x 13 inch pan, line the bottom with parchment paper. Pour the batter into the pan and bake in preheated 375 degree oven for 35 minutes until a toothpick inserted in the batter comes out clean.
For the frosting:
Mix:
8 ounces cream cheese
2/3 cup dark maple syrup (grade B has more flavor than grade A)
1 teaspoon vanilla
Spread the frosting on the cooled cake.
Make sure all your ingredients are gluten free!