Here is the recipe that I made for Leah's blessing day. Hope you make it and enjoy it. It is pretty easy, so go for it.
Pumpkin Cake Roll
375 degrees
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup sifted flour
375 degrees
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup sifted flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 cup chopped pecans (pretty small)
Cream Cheese Filling
6 oz. cream cheese (softened)
1 cup powdered sugar
1/2 cup butter (softened)
1 tsp. vanilla
Grease the bottom of 10 X 15 jelly roll pan (I use a big shiny silver sheet-cake pan). Line with waxed paper. Grease the waxed paper really good. In large mixing bowl, beat eggs until thick and lemon colored. Gradually add sugar, beating constantly for a few more minutes. Stir in pumpkin and lemon juice. Sift dry ingredients together and add to the egg mixture, beating on low speed until blended. Spread the batter into the greased pan. Don't worry if it seems like a thin cake, it has to be thin. Top with the chopped nuts. Bake for 10 - 11 minutes. Cake will shrink from the edges. While baking cake, spread a clean dishtowel on counter top and sprinkle well with powdered sugar. At once, invert the cake on the towel and remove the waxed paper, being careful not to tear the cake. Sprinkle the top of the cake with more powdered sugar. Beginning at narrow end, roll the cake and towel up together. Cool cake and towel on a rack. Unroll cake, remove towel and spread the cream cheese filling on top. Re-roll and sprinkle the top with powdered sugar. Wrap in plastic wrap and keep in the refrigerator or freeze, wrapping in aluminum foil and freezer bag. Or eat immediately! Good dessert for parties through the fall and holidays.
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp salt
1 cup chopped pecans (pretty small)
Cream Cheese Filling
6 oz. cream cheese (softened)
1 cup powdered sugar
1/2 cup butter (softened)
1 tsp. vanilla
Grease the bottom of 10 X 15 jelly roll pan (I use a big shiny silver sheet-cake pan). Line with waxed paper. Grease the waxed paper really good. In large mixing bowl, beat eggs until thick and lemon colored. Gradually add sugar, beating constantly for a few more minutes. Stir in pumpkin and lemon juice. Sift dry ingredients together and add to the egg mixture, beating on low speed until blended. Spread the batter into the greased pan. Don't worry if it seems like a thin cake, it has to be thin. Top with the chopped nuts. Bake for 10 - 11 minutes. Cake will shrink from the edges. While baking cake, spread a clean dishtowel on counter top and sprinkle well with powdered sugar. At once, invert the cake on the towel and remove the waxed paper, being careful not to tear the cake. Sprinkle the top of the cake with more powdered sugar. Beginning at narrow end, roll the cake and towel up together. Cool cake and towel on a rack. Unroll cake, remove towel and spread the cream cheese filling on top. Re-roll and sprinkle the top with powdered sugar. Wrap in plastic wrap and keep in the refrigerator or freeze, wrapping in aluminum foil and freezer bag. Or eat immediately! Good dessert for parties through the fall and holidays.
2 comments:
That looks delicious! I will have to try it this season.
jamie
Mom, we all want you to update your blog and let us know how things are going. Tell us about your christmas party and how it all goes. Leah misses being in Idaho with Grandma and Grandpa and Uncle Zack.
Love, Morgan
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