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Pumpkin Cake Roll
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree (canned or cooked & pureed from a fresh pumpkin)
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. ginger
  • 1/2 tsp salt
  • 1 cup finely chopped walnuts or pecans (optional)
    filling
  • 1-1/2 cups sugar
  • 8 oz. cream cheese, softened
  • 6 T. butter or margarine, softened
  • 1 tsp. vanilla
    Preparation -
    Beat the eggs at high speed for about 3 minutes. Gradually beat in the sugar. Stir in the pumpkin puree and lemon juice. In another bowl, combine the dry ingredients. Stir the dry ingredients into the pumpkin mixture. Grease and flour a 10" X 15" jelly roll pan. Line the pan with parchment paper. Spread the pumpkin mixture over the paper. Top with finely chopped nuts, if desired. Bake at 375 for 15 minutes. Remove from the oven, let stand for about 2 minutes, then run a knife along the sides of the jelly roll pan to help release the cake. Lay a clean dish towel, heavily sprinkled with confectioner's sugar, on a counter top. Turn the cake from the pan onto the towel. Starting at the narrow end, roll up the towel and the cake together. Place the rolled up cake, with the towel, on a wire rack to cool. While the cake is cooling, prepare the filling - Mix all the filling ingredients together and beat until smooth. When the cake is completely cool, unroll it and remove the towel. Spread the cake with filling to 1/2" from the edges. Roll up the filled cake. Wrap it tightly in clear plastic wrap. For best results, refrigerate for several hours before slicing.

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