The Washington Times-Herald

Food

November 1, 2011

Pumpkin roll to try on friends

(Continued)

WASHINGTON —

Cake

3 eggs

1 C sugar

2/3 C pumpkin

1 t. lemon juice

3/4 C all-purpose flour

1 t. baking powder

1/2 t. salt

2 t. cinnamon

1 t. ground ginger

1/2 t. nutmeg

1 C chopped pecans

 

Filling

1C powdered sugar

1/4 C softened butter

1 (8 oz.) pkg. cream cheese, softened

1/2 t. vanilla

2 T. sweetened condensed milk

 

Heat oven to 350 degrees, spray 15 1/2 x 10 1/2 x 1-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment paper.

In medium bowl, beat eggs at high speed 5 minutes. Gradually add sugar, pumpkin and lemon juice. In separate bowl, mix flour, baking powder, salt, cinnamon, ginger and nutmeg; add to pumpkin mixture. Pour into pan. Sprinkle with pecans.

Bake 15 minutes or until toothpick inserted in center comes out clean.

Generously sift powdered sugar onto clean dish towel. Carefully peel off parchment paper and lightly sift powdered sugar over cake. Roll cake with towel from narrow end; let cool at least 30 minutes.

To prepare filling, beat powdered sugar, butter, cream cheese, vanilla and condensed milk in large bowl at medium speed until smooth. Unroll cake; spread with filling. Roll up again. Dust with powdered sugar. To serve, cut into 1-inch-thick slices.

Store in refrigerator.

 

 

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