INGREDIENTS
For the Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
¾ cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon salt
½ teaspoon vanilla
Powdered sugar
For the Filling:
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter or margarine
½ teaspoon vanilla
DIRECTIONS
Beat eggs with mixer for five minutes. Gradually beat in sugar and stir in pumpkin.
Combine flour, baking powder, cinnamon, ginger, salt and nutmeg in a separate bowl. Fold dry ingredients into pumpkin egg mixture.
Spread onto a greased and floured 13x10x1-inch pan (a cookie sheet with a one-inch side). Bake at 350 degrees for 15 minutes.
In the meantime, make the frosting by beating sugar, cream cheese, butter and vanilla until smooth.
When the cake finishes baking, cool it slightly and then turn it out onto a towel sprinkled with powdered sugar. Starting with the wide end, roll the towel and cake together and let it cool.
Once cooled, you can gently unroll the cake, remove the towel and spread the filling evenly over the top of the cake. Roll the cake back up again and chill it until ready to serve.
This recipe was submitted by Brenda Gustovich, Catholic Echo advertising representative and a parishioner of Our Lady of Perpetual Help Parish in McDonald.
THE CATHOLIC KITCHEN
A reflection Deacon Frank Marino, who serves at Our Lady of Perpetual Help Parish in McDonald.
Autumn is the start of my favorite time of the year. The leaves are changing, the days and nights are getting cooler, and the days are getting shorter. This time of the year is also a time to prepare for the upcoming Halloween, Thanksgiving and Christmas Holidays. And as look forward to each of these holidays, I also look back on the ones I celebrated in my youth. I remember going trick-or-treating around my neighborhood and the Thanksgiving and Christmas dinners with relatives—I will never forget the amount of food that was placed on the table and, of course, among the food served were apple and pumpkin pies and pumpkin rolls. There may have been some turkey and stuffing left at the end of each meal, but when it came to the dessert, the only things left were crumbs.
The changes in season also remind me of the changes in my life. I remember taking our daughter out for Halloween, and now we are blessed to do it with our grandkids. I also think about how holiday dinners have changed—while I used to have them with my parents’ relatives, today I enjoy holiday dinners with my wife, daughter, son-in-law and grandkids.
With all the changes in our lives—some good some maybe not as good—we need a moment of quiet time to just enjoy the beauty and goodness around us. As inspirational writer Laura Jaworski says, “There are few things finer than a walk among the trees on an autumn day.” So get out there and enjoy the fall beauty that God has created for us to enjoy.
Want to submit a recipe for “The Catholic Kitchen?”
Email us! Give us your name, your parish and, of course, your recipe!
We look forward to hearing from you.
