Pumpkin-Apricot Cake

• 3/4 cup flour, all-purpose
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup sugar granulated
• 23 cup pumpkin puree (canned)
• 1 teaspoon lemon juice

1. Preheat oven to 375F (190C).
2. Spray a 15x10x1 inch jelly roll pan with BAKER'S JOY.
3. Sift together first 5 ingredients; set aside.
4. In large mixer bowl, beat eggs at high speed 5 minutes, until thick.
5. Reduce to medium speed.
6. Add sugar, pumpkin and lemon juice.
7. Mix 2 minutes.
8. By hand, carefully fold sifted dry ingredients into pumpkin mixture.
9. Spread batter evenly into prepared pan.
10. Bake at 375F (190C).
11. for 15 minutes.
12. Immediately turn out onto towel dusted with sifted confectioners sugar.
13. Roll up tightly in towel.
14. Cool completely on wire rack.
15. While cake is cooling.

flour, pumpkin pie spice, cinnamon, baking powder, salt, eggs, sugar, pumpkin puree, lemon juice

Taken from recipeland.com/recipe/v/pumpkin-apricot-cake-42617 (may not work)