It must be the Turkey day rush or something. I really don’t know. However when I went to make my pumpkin roll, I realized I forgot the other half of the recipe. L So here is the rewrite. Also in regards to Great Grandmas’ 24 hour fruit salad, I could not find Bing or pale cherries, so I brought Oregon Red cherries. Works just as well, and tastes just as good. I apologize again to all of you. Grab a wet noodle, and you may slip my hands with it.
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners’ sugar, if desired. Make 15x10x1 inch cake (16 servings.
3 eggs ½ teaspoon salt
1 cup white sugar ½ teaspoon ground nutmeg
2/3 cup canned pumpkin 1 cup chopped walnuts
1 teaspoon lemon juice 6 ounces cream cheese, softened
¾ cup all-purpose flour 1 cup confectioners’ sugar
2 teaspoons ground cinnamon ¼ cup butter, softened
1 teaspoon baking powder ½ teaspoon vanilla extract
1, Preheat oven to 375 degrees C).
2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add
3. In another bowl combine flour, cinnamon, baking powder, salt, and lemon juice.
4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan.
5. Sprinkle with walnuts.
6. Bake at 375 degrees F (190 degrees C) for 15 minutes or cake springs back lightly touched.
7. Immediately turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake in the towel starting with the short end. Cool
8. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners’ sugar, butter and vanilla until fluffy.
9. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.