Cookies, Candy & Desserts |
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Pumpkin-Cream Cheese Roll - 1997
Recipe courtesy of Patty Wiederholt
INGREDIENTS
PREPARATION
Beat eggs on high for 5 minutes. Add sugar, pumpkin, soda, ginger, salt, lemon juice, flour, cinnamon, nutmeg and cloves. Spread into a greased and floured jellyroll pan. Lining the pan with waxed paper allows for easier removal of the cake. Sprinkle with the chopped nuts. Bake at 375 degrees for 15 minutes. Turn cake onto a towel sprinkled with confectioner's sugar. Roll up cake with towel and cool. Beat the confectioner's sugar, cream cheese, butter and vanilla until smooth. Gently unroll cooled cake and spread with cream cheese mixture. Roll back up and place in refrigerator until set. Slice and serve. Freezes well up to 2 months.
- 3 Eggs
- 1 Cup Sugar
- 2/3 Cup Pumpkin
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ginger
- ½ Teaspoon Salt
- 1 Teaspoon Lemon Juice
- ¾ Cup Flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Ground Cloves
- 1 Cup Chopped Nuts
- 1 ½ Cups Confectioner's Sugar
- 12 Ounces Cream Cheese
- 6 Tablespoons Butter
- ½ Teaspoon Vanilla
PREPARATION
Beat eggs on high for 5 minutes. Add sugar, pumpkin, soda, ginger, salt, lemon juice, flour, cinnamon, nutmeg and cloves. Spread into a greased and floured jellyroll pan. Lining the pan with waxed paper allows for easier removal of the cake. Sprinkle with the chopped nuts. Bake at 375 degrees for 15 minutes. Turn cake onto a towel sprinkled with confectioner's sugar. Roll up cake with towel and cool. Beat the confectioner's sugar, cream cheese, butter and vanilla until smooth. Gently unroll cooled cake and spread with cream cheese mixture. Roll back up and place in refrigerator until set. Slice and serve. Freezes well up to 2 months.