This is for MaggieB who is looking for a
Pumpkin Roll. This
is one I have made many, many times and is very good and
easy to make.
Connie in TX
Pumpkin Cake Roll
3/4 c. flour
1 t. baking powder
3/4-1 t. ground ginger
2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
2 eggs
1 c. sugar
3/4 c. canned pumpkin (one can of pumpkin will make 2
pumpkin rolls)
1 t. lemon juice
1 c. finely chopped pecans-or walnuts
powdered sugar
Sift together flour, baking powder, spices and salt; set
aside. Beat eggs for 5 minutes with mixer at high speed;
gradually beat in sugar. Stir in pumpkin and lemon juice.
Fold dry ingredients into pumpkin mixture.
Spread on greased and floured (I use baking spray and waxed
paper) 15 x 10 x1 inch pan. Sprinkle with nuts.
Bake in preheated 375 degree f. oven for 15 minutes. Remove
from oven. While still hot, turn out onto a towel (NOT a
terrycloth towel) sprinkled with powdered sugar. Roll cake
and towel together and let cool. Don't let it get cold
because it will crack as you unroll it.
Filling:
1 c. powdered sugar
6 oz. softened cream cheese
2 T. butter or margarine
1/2 t. vanilla
Beat together until smooth. Unroll cooled pumpkin cake roll
and spread evenly with cream cheese filling. Reroll cake
without the towel (at this point I put a sheet of foil
topped with a sheet of plastic wrap under the edge of the
cake and roll the cake onto this to wrap it up. Chill
thoroughly. Slice and serve. Freezes well.
Connie in TX
Dee from Oregon
http://www.nancyskitchen.com
