Pumpkin-Apricot Cake
Yield
1 cakePrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sugar
granulated |
|
| ⅔ | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
granulated |
|
| 158 | ml |
canned pumpkin purée
|
|
| 5 | ml |
lemon juice
|
|
Directions
Preheat oven to 375℉ (190℃).
Spray a 15x10x1 inch jelly roll pan with BAKER'S JOY.
Sift together first 5 ingredients; set aside.
In large mixer bowl, beat eggs at high speed 5 minutes, until thick.
Reduce to medium speed.
Add sugar, pumpkin and lemon juice. Mix 2 minutes.
By hand, carefully fold sifted dry ingredients into pumpkin mixture.
Spread batter evenly into prepared pan.
Bake at 375℉ (190℃). for 15 minutes. Immediately turn out onto towel dusted with sifted confectioners sugar.
Roll up tightly in towel. Cool completely on wire rack.
While cake is cooling.
