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    Libby's® Pumpkin Roll


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: smurphee_IL

    List of Ingredients




    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup LIBBY'S® 100% Pure Pumpkin
    1 cup walnuts, chopped (optional)
    1 package (8 ounces) cream cheese, softened
    1 cup powdered sugar, sifted
    6 tablespoons butter or margarine, softened
    1 teaspoon vanilla extract
    Powdered sugar (optional)

    Recipe



    FOR CAKE:
    PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

    COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

    BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

    FOR FILLING:
    BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
    NOTES:
    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick

    Hints: Use parchment paper on the bottom... no stick :-)

    Use a flour sifter to sprinkle the powdered sugar on the towel prior to rolling.

    At WalMart, you can find "flour sack cloths"... these are perfect for rolling. Remember, when you wash them, to NOT use fabric softener !! Tastes Horrible !!!! I keep mine in a plastic ziplock stored so this is their only usage.

    Depending how many pieces you want out of the log, you can roll length-wise or width-wise. Because it is so sweet, most of my friends prefer the smaller slices & it goes farther. Good for the kids too.

    (This is prior to putting the pan in the overn) If you have a salad shooter, use it for the nuts. I put the pecans in the shoot and aim it over the pan. It looks really cool when it comes out after being rolled... the nuts and powdered sugar give some good looking 'texture' and will hide any cracks in the cake.

    Wrapping: I wrap it once in parchment paper and then again in EXTRA HEAVY duty aluminum foil.

    Slicing: Use an electric knife... goes thru it so clean -- just like going thru butter !! (use a serrated knife if you don't have electric). I pre-slice before wrapping it up. That saves having to wash knives everytime someone wants a slice.

    I usually make mine on December 22 or 23... they will be fresh for Christmas, and can actually stay refrigerated well thru New Years (if it lasts that long
 

 

 

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