Pumpkin Cranberry Cake

Photo and Recipe Credit @goldengracekitchen

Ingredients

3 cups Gluten Free 1:1 Flour 

1 can pumpkin puree (not pumpkin pie filling) 

1 cup vegetable oil 

1 tsp OliveNation Organic Madagascar Bourbon Vanilla Extract 

1 tsp OliveNation Pure Cranberry Extract 

4 eggs room temp 

1 3/4 cups granulated sugar 

1/4 cup brown sugar 

2 tsp baking soda 

2 tsp OliveNation Organic Ground Cinnamon

3/4 tsp OliveNation Ground Nutmeg

3/4 tsp salt 

1/2 tsp ginger

1 cup OliveNation Dried Cranberries 

12 oz OliveNation Brown Sugar Cinnamon Frosting - GF/VG

Directions

Preheat the oven to 350°. Using a pastry brush and coconut oil lightly grease the bottom and sides of a 9 x 13” pan. Then line the bottom of the pan with parchment paper. This is still your cake will not stick to the bottom of the pan. In a large mixing bowl, combine the pumpkin purée, vegetable oil, both sugars, and the eggs. Whisk until combined. Next, add the flour, baking soda, cinnamon, nutmeg, salt, and ginger. Using a rubber spatula mix until just combined. Be careful not to over mix. Then add the cranberries and mix using the rubber spatula gently. Place the pan in the oven and bake for 45 to 55 minutes until a tooth park inserted into the middle of the cake comes out clean. Once the cake is done, gently remove the cake from the oven and place it onto a wire baking rack. Allow the cake to cool for 10 minutes before removing from the pan. If you choose not to remove it from the pan, allow one hour of cooling in the pan before adding the buttercream frosting. Then make the frosting by following the instructions on the packaging.