GREENVILLE — The Herald-Banner's Cheri Baker shares her favorite holiday recipe, a pumpkin roll.
3 Eggs
2/3 cup of Pumpkin (canned)
1 cup of Sugar
¾ cups of Flour
½ teaspoon of Salt
½ teaspoon of Nutmeg
2 teaspoons of Cinnamon
1 teaspoon of Lemon Juice
1 teaspoon of Ginger
1 teaspoon of Baking Powder
Beat the eggs for five minutes on high.
Add the remaining ingredients and mix thoroughly.
Line a cookie sheet with aluminum foil and spread the batter to cover.
Bake at 350 degrees for 12 minutes.
Once cooked, flip carefully onto a powdered sugar coated tea towel.
Fold the four sides of the tea towel onto the cake and roll like a jelly roll and place in the freezer.
Filling – Beat the following ingredients until creamy:
1 - 8 oz. package of Cream Cheese softened
5 tablespoons of Butter
1 cup of Powdered Sugar
1 teaspoon of Vanilla
Remove cake from freezer, unroll carefully. Spread cream cheese filling and sprinkle with ½ cup of chopped pecans. Re-roll without tea towel and sprinkle with powdered sugar. Roll tightly in heavy duty aluminum foil and free until ready to serve.
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