My Favorite Gluten Free Pumpkin Cake

Dorie Greenspan is a genius.  This is a gluten free adaptation of her most delightful bundt cake.  I have made this without butter using palm shortening, but I miss the butter when I do.  Fresh or frozen cranberries are very good in this.  If you are using frozen, let them sit on your cutting board for about 5 minutes before chopping them and your job will be easier.  I only add the cranberries to this cake because I don't do nuts, and apples are a no go for FODMAP.  The volume of batter without the apples and nuts fits very nicely in my bundt pan.  I am guessing including the apples and nuts will fill it quite full, but it probably will be all the better for it.  I'll have to ask one of my sisters to try it. I also love making muffins with this batter. I made this larger than the original by a third. 

2 cups gluten free flour (I use approximately 1.25 cups sorghum  and .75 cups tapioca)

1teaspoon xanthan gum

2   tsp baking powder (I use corn-free)

1/2 teaspoon baking soda

2 teaspoons cinnamon (sometimes I add more)

1  teaspoon ground ginger (or grate in some fresh)

1/4 tsp nutmeg
1/4 tsp salt 
10 tablespoons softened unsalted butter

1  cup white sugar

1/2 cup brown sugar

2 large eggs at room temperature, or warmed in water while setting out the ingredients

1  tsp vanilla

1 1/4 cup canned pumpkin puree (plain, not with spices and sugar added) 

1 cup cranberries, coarsely chopped
1 apple, finely chopped
1  cups pecans, coarsely chopped

Set oven to 350 and prepare a dedicated gluten-free bundt pan by buttering or generously spraying with Pam.  

Whisk together the gf flours, xanthan gum, baking powder and soda, and spices spices in a medium bowl. I like to have all the different dry ingredients out and then after I put one in the mix, I put it away. This way I get all the spices in without forgetting the xanthan gum.  
On medium-high speed, beat the butter and sugar until fluffy (2 or 3 minutes) and then beat in the eggs one at a time, scraping the sides as necessary. This should be quite fluffy, which helps the gf finished product be lighter. Beat in the vanilla and pumpkin.  Gently mix in the flour and then fold in the cranberries.  

Bake for 50-60 minutes.   Let cool for about 10 minutes in the pan and then invert on a plate.  You can sprinkle the cake with powdered sugar, or glaze it with something, but we eat it plain because it is so good.