Thursday, October 21, 2010
This was one of the first desserts I learned to make after Frank and I were married. I adapted it to my taste and never looked back. It was a favorite of my mothers and a nice change to pumpkin pie.
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup self-rising flour
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 1/4 cups powdered sugar, divided
8 ounces cream cheese, at room temperature
1/4 butter at room temperature
1/2 tsp vanilla extract
In mixing bowl beat your eggs on high for 5 minutes than gradually add sugar and beat until smooth. Stir in the pumpkin and lemon juice. In separate bowl combine the flour and spice, then add to the pumpkin mixture blending well. Grease and flour a jellyroll pan and line it with waxed paper. Spread the batter evenly in pan.
Bake at 375 for 15 minutes or until done. Then turn cake out on a dish towel sprinkled with 1/4 cup of powdered sugar. Remove wax paper and roll cake up in towel. Cool.
To make frosting combine the rest of powdered sugar, cream cheese, butter and vanilla beating until smooth. Unroll the cake and spread with icing and roll it up again without the towel and then chill seam side down on serving tray. Makes 12 servings.