For a cake that doesn’t come in a box, this is about as
easy a cake as you can make. And it just screams Fall! Pumpkins! Spices! Yummy!
I put this in the pumpkin recipes last fall, but here are some pictures to go
along with it.
PUMPKIN ROLL CAKE
Beat 3 eggs for 3 minutes.
Add 1 c. sugar.
Beat in 2/3
c. pumpkin and 1 tsp. lemon juice.
Stir in:
¾ c. flour
2 tsp. cinnamon
½ tsp. salt
½ tsp. nutmeg
1 tsp. baking powder
Prepare a greased and floured cookie sheet, or a
cookie sheet lined with parchment paper and sprayed with cooking spray.
Pour the batter on the cookie sheet.
Sprinkle with 1 ½
cups chopped nuts.
Or leave off the nuts. Bake at 375˚ for 10-15 minutes.
Cool 5 minutes. Turn out onto towel sprinkled with
powdered sugar.
Roll up. Cool 30 minutes.
1 c. powdered sugar
¼ c. butter
6 oz. cream cheese
½ tsp. vanilla
Beat together and spread on cake.
Roll up, using the
towel to start it rolling.
Sprinkle with powdered sugar.
Even though I’ve had this recipe forever, it’s just a
wonderful fall cake and is worth making every year. So I made two! Enjoy!
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