My sweet Aunt Louise used to make this pumpkin roll. I thought it was divine then and still do. She was one of those special people who just exuded loving kindness. She always looked for the good in others, was generous and giving and gracious.
She shared this recipe with me, taking the time to type it out on a 3×5 index card. That recipe card is now covered in splatters and caked on sugar, but every year when I pull it out of my recipe box, it makes me smile and remember a wonderful lady.
Although she passed away from cancer several years ago, Aunt Louise’s gentle spirit is still greatly missed.
This yummy dessert isn’t hard to make, but like a lot of marvelous things, it does take a little time!
Louise’s Pumpkin Cake Roll
1 cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1 tsp. baking powder
1 cup finely chopped walnuts
1 cup powdered sugar
1 8 ounce package cream cheese, softened
1/4 cup margarine or butter
1 tsp. vanilla
1/4 cup candied cherries
In a large mixing bowl, beat the eggs with a mixer on high for five minutes. Gradually beat in the 1 cup of sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together flour and other dry ingredients. Fold into pumpkin mixture. Spread batter in a greased and floured 15x10x1 jelly roll pan. Sprinkle with nuts. Bake at 350 degrees for 15 minutes. Immediately invert cake onto a flour-sack towel sprinkled with powdered sugar. Roll cake and towel up together. Cool completely. Unroll cake. In a mixing bowl beat 1 cup powdered sugar, cream cheese, butter and vanilla with mixer on medium speed until smooth. Spread over cake. Reroll cake, cover and chill in refrigerator until ready to serve. Cut into 1-inch slices and garnish with cherries. Makes 10-12 servings.
* Note: You can substitute pecans for walnuts or make without nuts. You can also garnish with a dollop of whipped cream, glazed nuts or a sprinkle of cinnamon.
She Who Wishes You a Very Happy Christmas Eve!