Gladys’ Pumpkin Roll

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Y’all if you like pumpkin, and it’s hard not to this time of year, you’re going to love this recipe.  Mom and our cousin Gladys baked this up recently and sent me the picture and recipe.  Now I am not much of a raisin person so I will probably leave the raisins out.

Let me know if you make it and how it turns out for you.  I think I will be making it in the next few days as well.  Thanks mom and Gladys.

Ingredients:

• ¼ cup powdered sugar
• ¾ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼  tsp ground ginger
• ½ tsp ground cloves
• 1 ¼ tsp ground cinnamon
• ¼ tsp salt
• 3 eggs
• 1 cup sugar
• 1/2 cup raisins (optional for me…lol)
• 2/3 cup canned pumpkin puree (not pumpkin pie mix)

Preheat the oven to 375 degrees.

Grease a 15×10 jellyroll pan and line it with parchment paper. Grease and flour paper,

In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves & ginger.

In the bowl of an electric mixer, beat eggs and sugar until thickened. Add raisins and pumpkin, then beat until well mixed.

Stir the flour mixture into the egg mixture until just combined. Spread the batter evenly into prepared jellyroll pan, easing it carefully to the corners with a spatula.

Bake for 13-15 minutes or until center springs back when lightly touched.

While baking, spread a clean, thin dishtowel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle the towel liberally (you don’t want the cake to stick to the towel) with powdered sugar (a mesh strainer works great for this).

Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan and carefully peel off paper. Roll the cake up in the towel while hot, starting with 10-inch side. Cool completely on wire rack for about an hour.

When the cake is almost completely cooled, make the filling.

• 1 pkg (8 oz) cream cheese, softened
• 1 cup powdered sugar, sifted
• 4 Tbsp butter, softened
• 1 tsp vanillaBeat the cream cheese, powdered sugar, butter and vanilla with an electric mixer until smooth.

  When the cake has completely cooled, unroll it, spread the cream cheese filling over the cake and re-roll the cake. Wrap the rolled cake in plastic wrap and refrigerate for at least an hour.

  When ready to serve, unwrap the cake, cut into even slices and place it on a platter. Sprinkle with powdered sugar if desired.