Date Posted: 11/6/2009
Powdered sugar for tea towel rolling
3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp each ginger & nutmeg (optional - i like the extra spice)
1/4 tsp salt
1 C sugar
3/4 C pumpkin
1 (8 oz) + 1 (3 oz) pkg cream cheese, room temp.
1 C powdered sugar
6 Tbl butter or margarine, softened
1 tsp vanilla extract
splash of milk (makes for easier spreading)
Powdered sugar, for decoration
Preheat oven to 350* Grease & flour 15 X 10 jelly roll pan.
Combine flour, baking powder & soda, spices & salt into a bowl. Beat eggs & sugar together til well-blended. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13-15 minutes til cake springs back when touched. Remove from oven.
Liberally sprinkle a tea towel (thin kind) with powdered sugar. This keeps cake from sticking. If you don't use enuf powdered sugar it will stick when you unroll. I've never measured, but towel should be covered with Powdered sugar. maybe 1/4 c. total. Using a shaker is easiest.
Immediately loosen cake & turn onto sprinkled towel. Roll up cake and towel together & set to cool on rack.
Beat all ingredients together til smooth. When cake is cooled, unroll, spread the mixture over cake. Re-roll cake. Wrap in plastic & chill in fridge for at least one hr. - better if longer, i usually make the night before. Remove from wrap, sprinkle with powdered sugar as decoration, and slice. You'll get about 8 - 10 slices to serve. If there's any left, back in fridge it goes.
I started making these when we were teaching the kids gardening. Anyone can grow a pumpkin! Used to use our own, grown-from-seed, baked & mashed pumpkin back then, but now i use canned.