Pumpkin-Apricot Cake

Directions

Preheat oven to 375℉ (190℃).

Spray a 15×10×1 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.