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Pumpkin Roll

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

3    Eggs
1  cup  Sugar
2/3  cup  pumpkin puree, cooked
1  teaspoon  Lemon juice
3/4  cup  All-purpose flour
1  teaspoon  Baking powder
1/4  teaspoon  Salt
1  teaspoon  Ground cinnamon
1  teaspoon  Pumpkin pie spice
1/4  teaspoon  Ground nutmeg
1  cup  Chopped pecans, or walnuts
2  tablespoons  Powdered sugar
8  ounces  Cream cheese, softened
1/3  cup  Butter or margarine, softened
1  cup  Sifted powdered sugar
1  teaspoon  Vanilla extract

FROM: Kim Smith (The Unicorn & Dragon-Nashville, TN <<Mail Only>> (1:116/35)) Garnishes: Sweetened whipped cream, chopped pecans Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside. Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add sugar, and beat 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12 to 15 minutes. Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn cake out onto sugared towel. Starting at the narrow end, roll up cake and towel together; let cake cool on a wire rack, seam side down. Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating until blended. Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down. Garnish with whipped cream or pecans if desired. Yield: 10 servings Contributed by Marie Harris of Sevierville, TN Source: Southern Living, December 1991

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