Posted to the Gluten-Free Blog, this recipe comes from Mike Eberhart, author of the cookbook, Gluten-Free & Wheat-Free Gourmet Desserts. 

Obviously this cake is excellent fresh from the oven.  However, it also passed their "longevity test" remaining moist and delicious after 4 months of freezing.  I can vouch that this is no easy feat for gluten-free goodies!

Ingredients:

• ¼ Cup Glutinous Rice Flour
• ¼ Cup Tapioca Flour
• ½ Cup Quinoa Flour
• ½ Cup White Rice Flour
• ½ Teaspoon Xanthan Gum*
• 1 Tablespoon Baking Powder
• 1 Teaspoon Baking Soda
• 3 Tablespoons Cinnamon
• ¼ Teaspoon Ginger
• ¼ Teaspoon Nutmeg
•  Dash of Cloves
• 1 Tablespoon Cocoa
• ½ Cup Chopped Walnuts
• 3 Eggs
• 1¼ Cups Sugar
• ½ Cup Vegetable Oil
• 1 Teaspoon Vanilla
• 1 Cup Canned Pumpkin
• 1 Tablespoon Powdered Sugar (reserved for later to sprinkle over cooled cake)
• *The Xanthan Gum can be omitted but will cause the Bundt cake to be crumble easier.

Directions:

In large bowl, combine flours, Xanthan Gum, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, cocoa and walnuts, mix. Set aside for later use.

Place eggs, sugar and oil in mixing bowl and beat on medium-high speed for 3 minutes. Add vanilla and pumpkin, mix another minute. Add mixed dry ingredients and mix until combined.

Pour batter into 10 cup capacity Bundt Pan which has been sprayed with cooking spray and sprinkled with sugar (approximately 1 tablespoon sugar). Bake in 350° oven for 40 minutes. Turn Bundt out onto serving tray and allow to cool. Once cool, sprinkle with powdered sugar.

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