PUMPKIN CAKE ROLL
Serves: 8-10
Ingredients:
3 eggs
1 c. sugar
2/3 c. cooked or canned pumpkin
1 tsp. lemon juice
3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 . finely chopped walnuts
Method:
In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in
sugar until thick and lemon-colored.
Add pumpkin and lemon juice.
Combine the next 5 ingredients; fold into the pumpkin mixture.
Grease a 15-in. x 10-in. x I-in baking pan; line with waxed paper.
Grease and flour the paper. spread the batter into the pan; sprinkle
with walnuts. Bake at 375-F for 15 minutes or until cake
springs back when lightly touched.
Immediately, turn out onto a linen towel dusted with confectioners'
sugar. Peel off paper and roll cake up in towel; starting with the
short end. Cool.
CREAM CHEESE FILLING:
2 pkg. (3 oz., each) cream cheese, softened
1 c. confectioners' sugar
1/4 c. butter or margarine, softened
1/2 tsp. vanilla extract
Additional confectioners' sugar, optional
In a mixing bowl, beat the first 4 ingredients until fluffy.
Carefully unroll the cake.
Spread filling over cake to within 1-in. of edges.
Roll up again.
Cover and chill until serving.
Dust with confectioner's sugar, if desired.
From: E. Montgomery - Illinois
Submitted by Jadee
October 21, 2000
|
MAIN PAGE|
BREAKFAST|
APPETIZERS & SNACKS|
SOUPS & SALADS|
VEGETABLES|
|
FISH & SEAFOOD|
POULTRY & EGGS|
MEAT|
CASSEROLES & STEWS|
BARBEQUE|
|
RICE, PASTA & NOODLES|
EASY & QUICK FIX MEALS|
CONDIMENTS|
|
DESSERTS & SWEETBREAD|
BREADS & MUFFINS|
BEVERAGES|
|
FOOD FACTS & STUFF|
OUR FAVORITE RECIPE LINKS|
THE MESSAGE BOARD|
Page Created by
