Pumpkin Roll |
| Name: |
Amy Mcbride |
| Base: |
Eielson AFB |
| Recipe: |
Dough: 3eggs, 1 cup sugar, 2/3 cup pumpkin, 1 tsp lemon juice, 3/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ginger, 1/2 tsp nutmeg, 2 tsp cinnamon, and 1 cup nuts. Filling: 1 cup confectioner's sugar, 2 3oz. pkgs cream cheese(softened), 1/4 cup butter(softened), and 1/2 tsp vanilla...combine all and beat until smooth on medium speed of mixer. Beat eggs for 5 min. Gradually beat in surgar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, ginger, nutmeg and cinnamon, and fold into pumpkin mixture. Pour into greased and floured 15*10 jellyroll pan and sprinkle with nuts. Bake at 375 for 15min, or until top springs back. Sprinkle powdered sugar on towel, then roll baked cake up in towel and leave until completetly cooled. Unroll. Spread filling on unrolled cake, refoll, and refrigerate until you are ready to serve- then slice and serve!
This is such a delicious cake and it has been in our family for years and years. My husband thinks it tastes like a pumpkin cheesecake. Very fesitive esp. for now. You and and your family will love this! Great for holiday gatherings too! |
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