PUMPKIN NUT ROLL
I got this recipe from my sister in 1994 and loved it so much that I entered it in the Holiday Cooking Contest and won Cullman County's Best Cook Award the same year. I have been making this for the holidays ever since. It also won me a Blue Ribbon at the County Fair this year!!All my family love this tasty dessert and it's...
Provided by June Butts
Categories Sweet Breads
Time 30m
Number Of Ingredients 16
Steps:
- 1. Beat sugar and eggs in mixer for 3 minutes.
- 2. Add pumpkin, lemon juice and rest of cake ingredients. Beat an additional 3 minutes.
- 3. Grease and flour jellyroll pan.
- 4. Pour in pan and sprinkle with finely chopped pecans and bake at 325 degrees for 15 minutes.
- 5. When done, flip onto a towel that has been well sprinkled with powdered sugar, roll up and let cool.
- 6. When cool, unroll and spread with filling and roll back up. Keep refrigerated before serving.
- 7. Freezes well. P.S. I keep one in the freezer all the time during the holidays and give them as gifts. And also, they slice much easier when frozen.
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