So easy. Moist and rich. 1 loaf easily yielded 10-12 servings. Freezes well, and keeps well in refrigerator. Didn't buy pumpkin pie spice, so used recipe from this site (Pumpkin Pie Spice II): 1t cinnamon, 1/2t ginger, 1/4t cloves, 1/4t nutmeg. I like nutmeg, so I doubled the nutmeg. Found it pays to buy name brand cream cheese. As with many cakes and breads, folded in pumpkin puree, eggs, and lemon juice, taking care not to over mix batter. Used 11" x 17" jelly roll pan, lined with wax paper, and sprayed with olive oil (didn't change baking time… still 15 min). Another reviewer suggested dampening dish towel by laying over-wet washcloth on top of it… this worked PERFECTLY. I did spread a little powdered sugar on towel, but it really wasn't all that necessary. Had no trouble with cake sticking to pan or towel. Made sure that cake had no time to cool when not rolled up. In other words, turned cake onto damp towel as soon as it was removed from oven, rolled immediately. After filling, rolled again and wrapped in plastic. I think this helped prevent drying and crumbling. As others suggested, pre-mixing cream cheese filling and refrigerating it was brilliant, because the chilled mixture was easy to control while I spread it and re-rolled the cake. As soon as I re-rolled the cake (with the filling inside), I wrapped the finished product in plastic wrap (saran). Refrigerated overnight before party. Finished product was moist, tasty, made a nice presentation, and guests RAVED!
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So easy. Moist and rich. 1 loaf easily yielded 10-12 servings. Freezes well, and keeps well in...