I originally made this recipe in 2007 by Mary Gecho, which is no longer listed on this site. It is slightly different ingred., mixing inst., and pan prep. I misplaced it and have been using this one which is good, but Mary's is much better. During a recent move I found Mary's; to me the texture of hers is much better. Here it is....3 eggs, 1 cup sugar,2/3 canned pumpkin, 1 tsp lemon juice, 3/4 cup all-purp flour, 2 tsp cinnamon,1 tsp baking powder, 1 tsp ginger, 1/2 tsp salt, 1/2 tsp nutmeg, 1 cup chopped walnuts, 6 oz cream cheese,1 cup conf sugar, 1/4 cup butter, and 1/2 tsp vanilla. the directions are basically the sane except....beat eggs for 3 minutes...beat in sugar for 2 minutes.....grease the wax paper, but don't flour it, it will peel off easily.....bake 12-14 minutes...cool 5 minutes before dumping from pan. Just a hint from me, I have found that if I sprinkle my cake with powdered sugar instead of my towel, it works much better for me. Hope you enjoy. Mary's recipe is moister, to me this one is a little dry.
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I originally made this recipe in 2007 by Mary Gecho, which is no longer listed on this site....