In the November 4 th newsletter, I noticed that the ingredients for the pumpkin roll I submitted are in the wrong order. Her is a corrected version.

Pumpkin Cake Roll
Serves 8-12

Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1 cup walnuts, finely chopped

Filling:
1 cup powdered sugar
1 (8 oz) package cream cheese
1/4 cup butter
1 teaspoon vanilla

Preheat oven 375 degrees. Grease and flour jelly roll pan (15”x10”x1”) mine is 17” so I bake the least time. Beat eggs on high speed for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.

In another bowl, stir together flour, baking powder, spices and salt. Fold dry ingredients into pumpkin mixture. Spread evenly into pan. Top with chopped walnuts.
Bake 10-15 minutes.

While baking lay out cheesecloth (or a very thin towel) on a flat surface and dust with powdered sugar…I smooth it out with my hands.

After baking run a knife along edges to release cake then turn out onto prepared towel.

Use a knife to trim a thin slice off of all edges.

Beginning at narrow end of cake, roll towel and cake together and set to the side to cool.

After roll is cool, combine filling ingredients and beat until smooth. (I let my butter and cream cheese reach room temp first; it seems to make it creamier.)

Unroll, spread filling, and re-roll. Wrap in saran wrap then foil. Chill (Better if frozen until 20 minutes before serving—it’s easier to slice and serve)
Marlene Tn

http://www.nancyskitchen.com