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Pumpkin Cake Roll - recipe

November 03, 2004

Pumpkin Cake Roll


3 eggs

1 cup sugar

2/3 cup canned or cooked pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

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1 cup finely chopped walnuts

Confectioners' sugar

Filling:

2 (3-ounce) packages cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter or margarine, softened

1/2 teaspoon vanilla extract

Line a greased 1-inch-deep, 15-inch-by-10-inch baking pan with wax paper. Grease the paper; set aside. In a mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.

Bake at 375 degrees for 12 to 14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper. Roll up cake in towel, jellyroll style, starting with a long side. Cool completely on a wire rack.

In a mixing bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 inch of edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.

Serves 10 to 12.

- Recipe from Mary Gecha, Center Rutland, Vt.

Reprinted with permission from Country, Greendale, Wisc., www.countrymagazine.com

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