Saturday morning view from my window.
As you can see, this is not a pumpkin roll!! After pulling all the ingredients together. I couldn't find my jelly roll pan. I'm sure I had one though it has been years since it was used. Did I not even move it from Charleston (over twenty-five years ago)? Oh well, I made some slight changes and the result, while not as dramatic, were delicious.
Pumpkin Spice Cake
2 cups of pumpkin puree
1 cup of sugar
1 cup vegetable oil
1 tsp vanilla
4 eggs, beaten
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
2 tbsp orange marmalade
1/2 tsp salt
1 8 oz package of cream cheese, softened
1 tsp vanilla
2 cups confectioners' sugar
3 tsp milk (or enough to make spreadable)
1 cup chopped walnuts
1 cup chopped candied ginger
Preheat the oven to 350 and oil a 8 x 13 baking pan
1. Beat pumpkin, sugar, oil, marmalade and vanilla in a large mixing bowl.
2. Add eggs and mix well.
3. Combine dry ingredients, except for the nuts and ginger, and gradually add to the pumpkin mixture, beating until well blended.
4. Pour into the oiled pan.
5. Bake for 35 to 40 minutes or until center tests done.
6. Cool completely before frosting.
For the frosting, beat the cream cheese and vanilla until smooth. Beat in the confectioner's sugar, adding milk if necessary to make spreadable. Frost and sprinkle with the walnuts and candied ginger.
NOTE: This cake freezes well. Just cut into serving pieces and freeze individually.