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Pumpkin Cake Roll

Pumpkin Cake Roll



Pumpkin Cake Roll

Ingredients:

3 Eggs

1 Cup sugar

2/3 Cup pumpkin (canned)

1 Teaspoon lemon juice

1/2 Teaspoon nutmeg

1 Teaspoon baking powder

2 Teaspoon cinnamon

1 Teaspoon ginger

1/2 Teaspoon salt

3/4 Cup flour

1 Cup finely chopped nuts

 Beat eggs at high speed for 5 minutes. Gradually beat in sugar, then stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread mixture in a greased and floured 15x10x1 pan. Top with nuts at 375F. for 15 minutes.  When done turn out on towel sprinkled with powdered sugar. Starting at narrow end of towel, roll towel and cake together and allow to cool. When cooled, unroll towel with cake inside and prepare filling as follows.

 

 

Filling

1 Cup powdered sugar

4 Tablespoon butter

8 Oz. cream cheese

1/2 Teaspoon vanilla

Spread on cake after you unroll it, then re-roll it and chill overnight or 3 to 4 hours.  Place on platter and slice.  Decorate top with dollops of whipped cream and sprinkle with a little freshly grated nutmeg.

 

 

 

 

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Pumpkin Cake Roll

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Feature Recipe

 


Carrot Cake

This is a moist cake with a fabulous cream cheese frosting.  We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better!  This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake".  Don't ask me how it got that name!

 

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