Monday, October 6, 2008

Pumpkin Roll

Pumpkin Cake Roll
adapted from Lion House Desserts

For Cake:

3 eggs
1 cup sugar
2/3 cup canned or cooked pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg*
1/2 teaspoon salt
1/2 cup chopped nuts, optional**
Powdered sugar

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

For Filling:***

1/4 cup butter or margarine, softened
1 8-oz package cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

*I used freshly ground nutmeg (for the first time ever!) and I really think it made a huge difference!( you can substitute pumkin pie spice 3 1/2 teas. for spices)


Hot Pants said...

Have I mentioned how much I love anything pumpkin? I'll see you and your bars on Thursday.

anissa ferguson said...

I was following right along until you said the word BAR. It makes me a little nervous.

Hot Pants said...

I meant rolls, but I would take it in bar form too.

anissa ferguson said...

Whew what a relief....I thought you meant BAR CHORD...SCARY!!!!

Tari McDonald said...

Mom, you know these are one of my weaknesses! So much for trying to eat somewhat healthy! I am so going to make these!