Pumpkin Roll

Holiday Pumpkin Roll

3 eggs

1 c sugar

2/3 c canned pumpkin (large size)

1 t baking powder

1 t lemon juice

¾ c flour

2 t cinnamon

1 t ginger

½ t nutmeg

½ t salt

1 c nuts, chopped

powdered sugar for outside

Beat eggs on high for at least 5 minutes, then gradually add sugar. Stir in pumpkin and lemon juice. Sift dry ingredients and fold into pumpkin mixture. Grease a 15x10x1 jelly roll pan & sprinkle with flour. Spread batter in pan, then sprinkle with 1 c chopped nuts. Bake at 375’ for 15 minutes. Turn cake onto a terrycloth towel that has been sprinkled with powdered sugar. Starting at the narrow end, roll towel and cake up. Cool. Unroll carefully and spread with filling. Roll up again and wrap with plastic wrap or waxed paper, then aluminum foil. Chill. Slice and serve.

Filling:

1 c powdered sugar

8 oz cream cheese

¼ c butter

½ t vanilla

Combine thoroughly.

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