OOPSIE- I had to correct the recipe...sorry I forgot the eggs!
Kelly asked us to share on the theme: Holiday Traditions.
Food seems to be a pretty big holiday tradition in my family. I love to bake. Often when I am stressed, I head to the kitchen. :) Obviously, my husband doesn't mind to see me frazzled. LOL.
This is a recipe passed to me by a friend, that is always a hit in the fall:
1 c Crisco
2 c sugar
2 c flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 c canned pumpkin
Preheat your oven to 350 degrees. Mix your eggs, crisco, sugar, and flour. Add cinnamon, soda, and salt, and then fold in your pumpkin. Pour into a greased and floured bundt pan. Bake for 55 minutes and allow to cool.
1 lb confectioners sugar
2 oz. cream cheese, softened
1 stick margarine, softened
1 tsp vanilla
Beat cream cheese, margarine, and vanilla together until creamy. Add sugar. If frosting is too stiff, add small amount of milk until desired consistency. Frost cooled cake. Refrigerate.
Now my dad and husband really like this pumpkin cake roll that my mom makes.
PUMPKIN CAKE ROLL
Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in 1 c of granulated sugar. Stir in 2/3 c of pumpkin and 1 tsp of lemon juice. Separately, stir together 3/4 c of flour, 1 tsp baking powder, 2 tsp of cinnamon, 1 tsp of ginger, 1/2 tsp nutmeg, and a 1/2 tsp of salt. Gently fold into the pumpkin. Spread in a greased and floured 15 X 10 X 1 pan. Top with 1 c finely chopped walnuts. Bake at 375 degrees for 15 minutes. Turn out on a kitchen towel sprinkled with powdered sugar. Starting at one end, roll towel and cake together into a log to cool. When cool, unroll. For filling, combine 1 c powdered sugar, two 3-ounce packages cream cheese, 4 TBSP butter or margarine, and 1/2 tsp vanilla. Beat until smooth. Spread over cake, and re-roll. Refrigerate.