When I mentioned this series to my mom there was one recipe that she said I absolutely had to include, and that was my Grammy's recipe for Pumpkin Cake Roll. It is a spiced cake with nuts on the outside and a cream cheese filling on the inside, what could be better.
Pumpkin Cake Roll
Cake:
3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp lemon juice
3/4 c. flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 c. chopped walnuts (feel free to omit if you are not a nut fan)
Filling:
1 c. powdered sugar
8 oz softened cream cheese
4 tsp shortening
1/2 tsp vanilla
Cake: Beat eggs 5 minutes adding sugar slowly. Stir in pumpkin and lemon juice. Mix flour, spices, salt, and baking powder. Fold in with eggs, spread on greased floured, wax papered cookie sheet (with sides). Spread chopped nuts on top. Bake 15 min at 375 degrees. Let cool 10-15 minutes. Turn out on dish towel and sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together slowly. Cool and unroll.
Filling: Mix all ingredients together and beat until smooth. Spread evenly over unrolled cake. Roll back up and refrigerate (It will hold together better if it sets all night in the fridge). To serve, slice in approx. 1" slices and dollop a little whipped cream on top.
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