Pumpkin Roll
Eddie Mathews
Ingredients:
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3 eggs
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1 tsp. lemon juice
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2 tsps. cinnamon
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1 tsp. ginger
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1 1/4 cup powdered sugar
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1/4 cup butter
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1 tsp. baking powder
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1 cup sugar
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2/3 cup pumpkin
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3/4 cup flour
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1/2 tsp. salt
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1 tsp. nutmeg
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8 oz. cream cheese
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1/2 tsp. vanilla
Directions:
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Combine flour, cinnamon, baking powder,
salt, ginger, and nutmeg. Set aside.
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Beat eggs on high 5 min. while gradually
adding in sugar.
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After beating 5 min., gradually add in
the dry ingredients that have been set aside in the bowl. Blend well.
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Spoon batter into a greased and floured
15"x10"x1" pan (a cookie sheet works well). Spread to corners.
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Bake at 375º for 15 min.
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Turn cake out onto a towel or cheese
cloth while hot.
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Sprinkle with 1/4 cup powdered sugar.
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Beginning on one of the narrow ends,
roll up cake and towel together.
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Set aside to cool.
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Combine 1 cup powdered sugar, cream cheese,
butter, and vanilla. Beat until smooth and creamy.
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Unroll cake and spread on cream cheese
filling.
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Roll up the cake again (without the towel).
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Chill in refrigerator.
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Slice to serve.
Can be frozen and later thawed
to eat.
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