- CAKE:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 3 eggs
- 1 cup sugar
- ⅔ cup pumpkin, canned
- 1 teaspoon lemon juice
- powdered sugar, sifted
- FILLING:
- 2 3 oz pkgs cream cheese
- ¼ cup butter
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
ingredients
directions
1. In small bowl, stir together flour, baking powder, salt, and spices. In another bowl, beat eggs at high speed of electric mixer 'til thick and lemon colored. Gradually beat in sugar 'til dissolved. Stir in pumpkin and lemon juice. Fold dry ingredients into pumpkin mixture. |
2. Spread in lightly greased and flowered 15x10x1-inch jelly roll pan (a cookie sheet works too). Bake in a 375 degree oven 12 to 15 minutes. |
3. Immediately loosen edges of cake and turn onto a towel sprinkled with powdered sugar. Starting with narrow end, roll cake and the towel together. Cool. |
4. In a small bowl, beat both pkgs. cream cheese, butter, and vanilla 'til smooth. Beat in powdered sugar. Unroll cake; spread with filling. Reroll and chill. |
Categories
Desserts, Holiday
