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Recipe Granny Kat's Pumpkin Roll (Holiday)
Home Cooking Recipes
Required Ingredients:
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners' sugar
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- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Preparing/Cooking:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
- In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice.
- Stir in pumpkin puree, eggs, and lemon juice.
- Pour mixture into prepared pan.
- Spread the mixture evenly.
- Bake at 375 degrees F (190 degrees C) for 15 minutes.
- Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel.
- Carefully roll the towel up (lengthwise) with the cake in it.
- Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
- Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
- When the cake has cooled 20 minutes, unroll it spread icing onto it.
- Immediately re-roll (not in the towel this time), and wrap it with plastic wrap.
- Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.
- Cut the cake in slices just before serving.
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