Pumpkin Rolls

Who knew Pumpkin Cake would be such a hit?  I’ve been making them for at least 20 years and I think some people in my life remain here in the hope I’ll make this cake for them more often.  This recipe is super easy; it just takes a little practice rolling up the freshly baked cake.  My favorite Gkid, you know the one, used to help make these with me.  He thinks they are the best food in the world.  Of course, now he’s going to college, works full-time and has found someone to replace me in his affections.  Sigh!  Back to solo baking.

I used to make 10 of these in an afternoon.  The cake works perfectly in an assembly line.  Since they only bake for 13 minutes, I would put one in the oven, mix up another and have it ready to go.

 

The secret to a good pumpkin cake is the lemon rind.  Don’t short change yourself; fresh lemons are a must here.  The other decision is which way to roll the cake.  I roll the 15 inch side which gives me a finished cake of approximately 2 1/2 inches in diameter.  If you roll the 10 inch side , you will get a shorter thicker roll of 3+ inches.   I like the smaller diameter so I can control the amount of cake the Gkids are putting on their plates.  In the picture on top, the cake on the left is the short side rolled up and the cake on the right is the 15 inch rolled up.

Add a dusting of powdered sugar and you too will have more friends than you know what to do with, all wanting their Christmas pumpkin cake.  Enjoy.

Cake:

¾ cup flour

½ teaspoon baking powder

½ teaspoon soda

2 teaspoon cinnamon

½ teaspoon ground cloves

1 teaspoon nutmeg

½ teaspoon salt

3 eggs

1 teaspoon lemon juice w/grated lemon rind

1 cup sugar

2/3 cup pumpkin

Grease a 10 x 15 inch jelly roll pan, line with waxed paper, grease paper.  Beat eggs and sugar in mixer, add pumpkin.  Stir in remaining ingredients.  Spread in pan.  Bake 13 to 15 minutes at 350 degrees.

Turn onto a kitchen towel sprinkled with powdered sugar.  Peel off paper and roll up cake and towel together.  Cool, then unroll and frost with cream cheese filling.  Reroll the cake, wrap in plastic and store in freezer.

 

Filling:

8 ounces cream cheese, softened

1 cup powdered sugar

6 tablespoons butter, softened

1 teaspoon vanilla

1 teaspoon lemon rind

Beat all ingredient together in mixer until fluffy and smooth.  Unroll cakes and frost.

 

*  From the Recipe box:

This cake is so popular.  A fellow TEC employee gave the recipe to me.

I usually make 5 or 10 at a time.  A 28 ounce can of pumpkin makes 5 cakes.  I don’t usually let the kids help; it’s so much easier to have a solo express line going.

This is a holiday tradition.  Josh tells me I’m his favorite Grandma whenever I make it.

Cakes freeze beautifully.

and remember:  Make today so awesome yesterday gets jealous.  Big kiss, Lynn

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