½ C butter
1 ¼ C sugar
2 T maple syrup
1 egg + 1 egg white, whipped soft peaks
1 C white rice flour
½ C tapioca flour
¼ C almond flour
¼ C sorghum flour
½ t cinnamon
¼ t cloves
¼ t ground ginger
½ t baking soda
1 t baking powder
½ t salt
½ C almond milk
1 C pumpkin puree

Glaze:
1 C brown sugar
2 T butter
2 T corn syrup
3 T milk
½ C powdered sugar
½ t vanilla

Beat egg whites until soft peaks form.  Set aside.  Cream butter, add sugar, syrup and egg yolks.  Stir dry ingredients together, mix milk and pumpkin, and add dry to butter alternately with the liquid.  Fold in egg whites. Pour into greased 10x15 pan.  Bake at 350 for 45 min.

For icing, mix first four ingredients in saucepan and bring to a boil.  Mix constantly for 2 minutes.  Remove from heat, stir in powdered sugar and vanilla.  Before it hardens, pour over warm cake.


This recipe is brought to you from the kitchen of the Latigo Dude Ranch.