Mary Ellen's Pumpkin Roll
This came from Tom's secretary at MetroHealth many years ago. She is a great person and a good friend. Okay, Mary Ellen, you're in the book!
Ingredients
Cake
- 3 eggs
- 2/3 cup canned pumpkin
- 1 cup sugar
- 3/4 cup flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. lemon juice
- 1 tsp. ground ginger
- 1/2 ground cloves
- pinch of salt
Filling
- 1 cup confectioner's sugar
- 1 8 oz. pkg. cream cheese softened
- 4 T. butter
- 1 tsp. vanilla.
Instructions
Cake
- Beat eggs on high for five minutes.
- Stir in sugar, beat well until thick.
- Add pumpkin, flour and spices.
- Pour into a 15' x 10' jelly roll pan, which has been greased and lined with waxed paper and greased again.
- Bake at 375° for 15 minutes.
- Let cool briefly
- Sprinkle a tea towel with confectioner's sugar and turn out cake onto towel. Remove wax paper and roll up towel and all.
- Let cool completely while making filling.
Filling
- Mix all ingredients with electric mixer until light and fluffy
- Unroll cake and spread with filling.
- Roll up (without the towel, dummy)
- Place on cake plate
- Sprinkle with confectioner's sugar.
Notes
This also freezes well but since I never have any left, I don't know.
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