"Home & Harvest" by linmcquilter
It seems wherever quilters gather there is usually food to be found nearby. The two just seem to go together. Who wouldn't want to enjoy a good piece of cake while chatting about quilting with friends? As pumpkins are to be found everwhere at the moment, we thought you might enjoy a recipe for a delicious Pumpkin Cake Roll. The recipe is from Creme de Colorado and has been enjoyed by our friends and family for many years. If you have a favorite recipe that goes well with quilting let us know.
Pumpkin Cake Roll
3 large eggs
1 cup sugar
2/3 cup solid pack pumpkin (from the can)
1 tsp. fresh lemon juice
3/4 cup all-purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1/4 tsp. salt
1 cup finely chopped pecans
1 cup powdered sugar
8 oz. cream cheese, room temperature
4 Tbs. butter, room temperature
1/2 tsp. vanilla extract
In a large bowl, beat eggs on high for 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice. In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold flour mixture into pumpkin mixture. Spread batter on a greased and floured 10" x 15" jelly roll pan. Top with chopped nuts. Press nuts in batter slightly with your hand. Bake at 375 F for 15 minutes, or till JUST done. Quickly turn out on a kitchen towel which has been liberally sprinkled with powdered sugar. Roll up (towel included),beginning with short side, and keep covered till cool.
In a medium bowl, beat all the filling ingredients until smooth. Carefully unroll cooled cake and spread with filling. Re-roll cake again (without the towel). Wrap in plastic wrap and refrigerate for at least 3 hours. Remove plastic wrap. With a serated knife slice off a bit from each end of the roll. Slice into individual pieces and serve.