Beaman Family, Dessert
Roll:
2/3 c. cooked/canned pumpkin
3 eggs
1 c. sugar
1 t. lemon juice
3/4 c. plain flour
1t. baking powder
1/2 t. salt
1-2 T. cinnamon
1 t. ginger
1/2 t. nutmeg
1 c. chopped nuts, optional
1 recipe powdered sugar filling
1 15 x 10 x 1” jelly roll pan, greased and floured
Filling:
2/3 c. powdered sugar
1/4 c. softened butter
2 3 oz. pkg. cream cheese
1/2 t. vanilla extract
Roll:
Beat eggs until pale yellow.
Gradually beat in sugar.
Stir in pumpkin and lemon juice.
Combine flour, baking powder, salt, and spices.
Fold into pumpkin mixture.
Pour batter into greased and floured jelly roll pan.
Sprinkle with nuts.
Bake 375 15 minutes or so until top of cake springs back when lightly touched.
Loosen edges of cake and immediately invert onto thin towel and roll up cake in towel, beginning with narrow edge.
Cool completely (can place in refrigerator to cool).
Unroll gently and spread with filling recipe to 1/2” of edges @ end.
Reroll and sprinkle with confectioner’s sugar.
Keep refrigerated.
Filling:
Combine in bowl.
Beat @ med.-high speed until smooth, light and creamy.
This is a very good dessert and everyone has always complimented me on this. I make this beginning on Thanksgiving. It’s something different to serve besides pumpkin pie. This is very rich.