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- Holiday Pumpkin Roll
- Mark White
Serves/Makes:One - 3" round x 12" long
- Ingredients for Pumpkin Roll:
- 3 eggs
- 1 cup (225 ml) sugar
- 2/3 cup (150 ml) pumpkin (canned okay)
- 3/4 cup (175 ml) flour
- 1 tsp (5 ml) baking powder (omit if using self rising flour)
- 1 tsp (5 ml) salt (omit is using self rising flour)
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) ginger
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) allspice
- Ingredients for Filling:
- 8 oz (224 grm). cream cheese
- 1/2 cup (125 ml) confectioners sugar
- 3 tbsp (45 ml) butter
- 1/2 tsp (2 ml) vanilla extract
- Note: Mix filling ingredients together and beat until smooth.
- Beat the Eggs until thoroughly blended.
- Add remaining ingredients for the pumpkin roll and beat to a smooth batter.
- Line a 15x10 inch pan with wax paper and grease, or spray with a non-stick spray.
- Spread the batter on the greased wax paper.
- Bake at 350 degrees (175 C.) F. for 12-15 minutes.
- Spread a dish towel out and sprinkle with confectioners sugar.
- Invert cake onto the towel and peel off the wax paper.
- Roll the log up using the towel and let it cool for about one hour.
- Unroll the log and spread on the filling.
- Roll the log up again (without the towel).
- Seal with wax paper and keep refrigerated until ready to serve.
- Slice the log about 1" thick and sprinkle a little more confectioners sugar on each slice.
- Great for parties and holidays.
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