Wednesday, November 19, 2008

Pumpkin Log

Preheat oven to 350
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 TBSP lemon juice
  • 3/4 cup flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt

Beat eggs for 5 minutes with an electric beater. Slowly add in sugar while still beating. Fold in pumpkin and lemon juice. Mix the rest of the ingredients together in a separate bowl and fold into egg and pumpkin mixture. Pour the batter into a greased and floured jelly roll pan, lined with wax paper (grease the pan, line with wax paper, then grease and flour the wax paper, leaving tabs of wax paper coming out of either side to lift the cake when it's finished). Spread the batter evenly in the pan, as it will not even out itself while it's baking. Sprinkle batter with nuts if desired. Bake for 15 minutes. Immediately, turn cake out of pan onto a tea towel dusted with powdered sugar. Remove the wax paper and roll it up. When it's completely cool, unroll it and top with frosting.


  • 8 oz cream cheese, softened
  • 4 TBSP butter, softened
  • 1 tsp vanilla
  • 1 cup powdered sugar

Beat ingredients together. Spread on cake. Roll up again, without tea towel. Chill. Cut into slices with thread or dental floss and enjoy.

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