Tuesday, November 12, 2013

Pumpkin Roll

The recipe is a modified version from Trisha Yearwood's Southern Kitchen on food network.
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup pecans, finely chopped ( I forgot about the nuts this time but previously have added them good with and without if you do not like)
1 cup confectioners' sugar, plus more for sprinkling
1 8 ounce package cream cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
Beat eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, salt, baking powder and cinnamon. Add dry ingredients to wet ingredients.  Spread into jelly roll pan.
Bake about 14 minutes or until a toothpick inserted into the center comes out clean.
Cool in pan 5 minutes.  

Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
Combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

*If you don't roll it perfectly it still tastes great, plus you can always make pumpkin bars or whoopie pies with the filling*  People won't mind it just tastes good :)

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