Sunday, October 17, 2010

Libby's Pumpkin Roll


Cake:
1/4 cup powdered sugar (to sprinkle on kitchen towel)
3/4 cup all-purpose flour or wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling:
1 pkg.  (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract

Directions:
FOR CAKE: Preheat oven to 375' F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with (1/4 c.) powdered sugar.
COMBINE: flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in a large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE: for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool.
FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. 
SPREAD cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Apple Cider Reduction Sauce:
3 cup apple juice or cider
1/4 cup sugar
2 Tb. corn starch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
 
Combine dry ingredients and mix well. In a sauce pan heat apple juice or cider. Slowly add dry ingredients, stirring as you add. Bring to a boil. Boil for 1 minute. Lower heat & simmer until desired thickness. Serve immediately. I made this to drizzle over the top of the Pumpkin Roll. If it is too thick you can whisk in water to get it to drizzling consistency.