What says fall any more than a burnt orange color pumpkin! I love all kinds of pumpkin dishes but pumpkin roll has to be right up there at the tippy top! This is a favorite of my youngest son! Country Folk Art Magazine, which has not been in publication for many years had this recipe posted in their September 1st, 1992 edition. Can you tell it is hard for me to throw away a magazine! I always pull it out about this time of the year and make this recipe along with a few others that were published.
It is really a pretty easy recipe but looks elegant. It is especially nice for a tea or fall brunch.
Here is the recipe: It does freeze well! Also makes a great gift for that special someone!
Pumpkin Cake Roll
From Quaker Hill Farms-Adapted from Country Folk Art Magazine Sept 1, 1992
Beat eggs at high speed with an electric mixer for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add to other mixture and stir until evenly combined. Spread batter in greased and parchment-lined or floured 10x15 inch jelly roll pan. Sprinkle with nuts. Bake in preheated 375 degree oven for 15 minutes or until cake is done. Turn out immediately onto towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool thoroughly.
For Filling: Beat together cream cheese and margarine. Add confectioners’ sugar and vanilla. Beat until smooth. Unroll cake. Spread filling mixture on inside of cake roll. Re roll cake-minus the towel. Sprinkle with confectioners’ sugar. Cover and chill thoroughly. Store in refrigerator. Cake Freezes well.
Trust your fall baking will be delightful! Blessings, Lynn
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