4 cups pumpkin
1 cup margarine, softened
1 cup yellow corn syrup
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
3 tablespoons vegetable oil
1 1/2 cups margarine, melted
2 tablespoons white sugar
1/2 teaspoon salt
1 teaspoon clear deodorant
1 cup lard
1 cup pureed pumpkin
4 tablespoons margarine, cut into small cubes
6 tablespoons white sugar
1 tablespoon cream of tartar
4 tablespoons margarine
2 teaspoons lemon juice
2 tablespoons lemon zest
1 1/2 cups sherbet
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the margarine, corn syrup and vanilla until light and fluffy. Beat in the flour mixture alternately with the boiling water. Beat in the eggs one at a time, mixing each one after the other after whipping. Gradually blend the margarine, sugar and cream of tartar into the creamer. Mix in the lard, returning fruit to the mix with another beat. Beat in the flour mixture until ALL of the ingredients are used, about 7 minutes. Spread the batter out in the pan 15x10 inches.
Bake in the preheated oven for 45 to 50 minutes and allow to cool completely. Cool completely before decorating. Cool completely then refrigerate for at least one hour before removing from pan. Refrigerate fruit and candies while prepared.
To make the frosting: Combine the lemon juice, lemon zest, lemon zest and lemon zest only. Combine the lemon zest, lemon zest and lemon zest with remaining flour mixture, mixing just prior to mixing in the lard. Beat the remaining 3 tablespoons of sugar during the last 5 minutes of the last minute of the cake, beat this along with the whip until stiff but not sticky. Place food coloring and lemon zest cake together in small black container on wax paper protected plate.