2 cups/8oz plain flour
1 Tbs baking powder
1 tsp bicarbonate of soda
2 cups/8oz caster sugar
1/4 tsp salt
1 tsp mixed spice
2 tsp cinnamon
1 cup oil
4 eggs
2 cups cooked and pureed/mashed pumpkin
Mix everything together and pur into a greased swiss roll tin. 180 degrees for 20 mins.
Frosting
3oz cream cheese
3oz butter/marg
2 cups/8oz icing sugar
1 tsp milk
1 tsp vanilla essence
NB We lived in Wisconsin in the late '70s and the growing season was short but intense. The allotments were ploughed in May, marked out and ploughed again at the end of October when the ground would start to freeze. Everything had to be harvested by then. So I cooked the pumpkin - boiled it in a small amount of water or steamed it, mashed/pureed it and froze it in 2 cup packs.
All granulated sugar was fine, like caster sugar, so that's what I've always used.
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Granny
