Thursday, November 12, 2009

Pumpkin Cake Roll

3 eggs
1 cup sugar
3/4 can canned pumpkin (or fresh if you have it)
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts

Beat eggs at high speed for 5 minutes in a large mixing bowl; gradually add sugar, beating constantly. Add pumpkin, lemon juice, and dry ingredients; mix well. Pour batter into a greased and floured 15x10x1-inch jellyroll pan. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Loosen edges and immediately turn cake upside down onto a towel sprinkled with powdered sugar. Trim off stiff edges. While hot, roll cake up in towel from narrow end. Let cool completely on a wire rack. Unroll, remove towel and spread with filling.

1 cup powdered sugar
1 (8 ounce) pkg cream cheese, softened
1/2 cup margarine, softened
1/2 teaspoon vanilla

Combine all ingredients in a medium bowl; mix until creamy. Spread filling on cake roll. Roll up jellyroll fashion. Store in refrigerator.

Serves 8

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