A gluten-free thanksgiving

Ingredients

• 1 1/4 cups Tara's all-purpose gluten-free flour mix
• 1/2 cup Tara's gluten-free pastry flour mix
• 1/2 tsp xanthan gum
• 1/4 tsp guar gum
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly-ground cloves
• 1/4 tsp freshly-ground black pepper
• 1/4 tsp ground ginger
• 1/8 tsp fine sea salt
• 3/4 fluid cup dark molasses
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3/4 fluid cup safflower or canola oil
• 1 1/2 tsp baking soda
• 3/4 fluid cup boiling water
• 2 large eggs
• 3 Tbsp finely chopped crystallized ginger
• powdered sugar

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Preparation

• Preheat the oven to 350º. Butter a 9-inch round cake pan, line with parchment, and butter the parchment.
• In a medium bowl, sift together the flours, xanthan and guar gums, spices, salt, and pepper. In another bowl, whisk together the molasses, sugars, and oil. Whisk the liquid mixture into the flour mixture until smooth.
• In a small bowl, stir together the baking soda and boiling water. Whisk this into the batter. Add the eggs to the batter, whisking until smooth, then stir in the chopped crystallized ginger.
• Pour batter into prepared pan and bake for 45-55 minutes, or until a tester inserted near the center comes out clean. Cool in pan for 20 minutes, then turn out onto a cooling rack to finish cooling.
  
• Cake may be made up to three days in advance. Wrap airtight and store at room temperature.
• To serve, dust cake with powdered sugar, and serve with drizzle of Cinnamon-Brown Sugar Caramel and a dollop of Vanilla-Bourbon Bavarian Cream.

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