Pumpkin Recipes

3 eggs
2/3 c. cooked, mashed pumpkin
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1-1/4 c. powdered sugar, divided
1 c. sugar
1 tsp. lemon juice
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 c. butter
1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Beat eggs 5 minutes at high speed. Gradually add sugar, beating well. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, salt, ginger and nutmeg. Add to pumpkin mixture and blend well. Spoon into a greased and floured 15 x 10 x 1 inch pan. Spread evenly. Bake at 375 degrees for 15 minutes. turn cake onto a towel sprinkled with 1/4 cup powdered sugar. Roll up cake and towel together. Cool. Combine 1 cup powdered sugar, cream cheese, butter and vanilla; beat until smooth and creamy. Unroll cake and spread with filling. Roll cake again and chill, seam side down.
Serves 12.

3 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 tablespoon ground orange peel
3 eggs
2 1/4 cups granulated sugar
1 (16 ounce) can pumpkin
3/4 cup melted butter
1/4 cup milk
1/4 cup dark rum
1 cup raisins

Sift together flour, baking powder, salt, baking soda, pie spice and orange peel; set aside.

Beat eggs until light and fluffy. Beat in sugar until blended. Beat in pumpkin and butter. Combine milk and rum; add alternately with flour mixture to pumpkin mixture. Stir in raisins. Pour into well greased Bundt pan or 2-quart cake mold. Bake 55 to 60 minutes at 350 degrees F. Dust with confectioners’ sugar or frost as desired.

1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups light brown sugar
4 eggs
2 cups pur‚ed cooked or canned pumpkin
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1 cup chopped walnuts

Preheat oven to 325 degrees F.

Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

With an electric mixer, beat together butter and about half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside.

Sift together flour, baking powder, baking soda, cinnamon, ginger and mace. Gradually add to pumpkin mixture in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they’re used. When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.