This pumpkin recipe from the award winning Ultimate Southern Living Cookbook has been a family favorite long before we had children. My daughter-inlaw made baked this seasonal treat for our family during in a recent visit to Horseshoe Bay and it was delicious. Cream cheese makes a luxurious filling for this cinnamonspiced pumpkin cake roll.
Pumpkin Roll
3 Large eggs
1 Cup Sugar ¾ Cup Mashed, cooked pumpkin
1 Tsp fresh lemon juice ¾ Cup All purpose flour
1 Tsp Baking powder ¼ Tsp Salt
1 Tsp Ground cinnamon
1 Tsp Pumpkin pie spice ¼ Tsp Ground nutmeg
1 Cup Chopped pecans
1 to 2 Tbsp’s Powdered sugar
1 Package cream cheese (8 oz.), softened Cup Butter or margarine, softened
1 Cup Sifted powdered sugar
1 Tsp Vanilla extract Gamishes: sweetened whipped cream or chopped pecans (optional) Instructions:
1) Grease and flour a 15-x 10-inch jellyroll pan; set aside.
2) Beat eggs in a large bowl at high speed with an electric mixer until thick and pale; gradually add 1 cup sugar, and beat 5 minutes. Stir in pumpkin and lemon juice.
3) Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in pan; sprinkle with 1 cup pecans, gently pressing into batter.
4) Bake at 375° for 12 minutes.
5) Sift 1 to 2 tablespoons powdered sugar in a 15 x 10-inch rectangle on a cloth towel.
6) When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel.
Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
7) Beat cream cheese and butter in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating until blended.
8) Unroll cake, and remove towel. Spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down.
9) Gamish, if desired. Store in refrigerator.
