Pumpkin Cake Roll
List of Ingredients
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tablespoon. ginger (fresh, grated)
1/2 tsp. nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 tsp. salt
1/3 cup nuts, if desired
1 cup powdered sugar
1 pkg cream cheese, softened, (8 oz)
4 Tbs. butter
1/2 tsp. vanilla
- Roast either a butternut or Kabocha by cutting in half, removing seeds. Place on a cookie sheet with water, skin side up, and bake at 350 until you can stick a fork all the way through. Remove from oven, using a spoon remove pulp and mash. Use this pulp for recipe.
eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and
lemon juice. Combine flour and remaining dry ingredients. Fold in pumpkin.
Spread in a 15"x 10" pan lined with waxed paper. Top with nuts. Bake
for 10-15 minutes at 375 degrees. Loosen edges with a knife, then
turn onto a towel sprinkled with powdered sugar. Roll towel and cake together.
Combine all filling ingredients and beat until fluffy. Unroll cake and spread
filling over cake and roll. Chill.
1. Cut each slice of bread and sprinkle with cinnamon. Arrange on a plate and serve with a scoop of pumpkin ice cream.
2. Goes very well with Thanksgiving or Christmas dinner.
Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.