This has been a family holiday tradition since we discovered it when the kids were very little. Best made a day ahead then wrapped tightly and stored in the refrigerator.
Ingredients:
Cake
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour (all purpose)
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling
1 8-ounce package cream cheese- room temperature
4 tablespoon butter
1 cup powdered sugar
1 teaspoon vanilla extract
Garnish
several mint leaves
1 orange, sliced in wedges
Directions:
Preheat oven to 375°. Grease and line a 10"x15" baking pan with parchment paper. Recommend a jelly-roll pan but glass cake-pan will work.
In a large bowl, combine eggs and sugar, beating well. Add pumpkin, mixing until blended.
In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.
Spread batter into prepared baking pan.
Bake for 15 minutes. Remove from pan by lifting parchment paper and sliding out.
Cool for 15 minutes then place cake on clean, lint-free towel. Cool 10 minutes longer.
From the short side (10") roll cake up in the towel. Set aside.
Meanwhile, prepare filling.
Beat together cream cheese and butter. Stir in powdered sugar and 1 tsp vanilla extract, mixing until smooth.
Unroll cake and place on plastic wrap. Evenly spread filling over cake. Roll cake up. Wrap snuggly in plastic wrap. Chill cake, seam-side down for at least 2 hours.
To serve; unwrap and cut roll in even slices. If desired, garnish with mint leaves and/or orange slices.
Comments:
Recipe from "Great American Recipes" recipe club. Grandma Rosie gifted a membership as a wedding present.