Pumpkin Cake Roll
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground cinnamon||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sifted powdered sugar||1 Tablespoon|
|Rum raisin ice cream/Vanilla ice cream||1 Quart|
|Canned vanilla frosting||1⁄2 Cup (8 tbs)|
|Chopped walnuts||2 Tablespoon|
Grease and lightly flour a 15 x 10 x 1-inch baking pan.
Stir together flour, cinnamon, baking powder, ginger, nutmeg, and salt.
In a large mixer bowl beat eggs with an electric mixer on high speed about 5 minutes or till thick and lemon colored.
Gradually add sugar, beating 5 minutes more.
Stir in pumpkin.
Fold dry ingredients into pumpkin mixture.
Spread evenly in prepared pan.
Sprinkle with 1 cup chopped walnuts.
Bake in a 375" oven for 12 to 15 minutes or till cake springs back and shows no imprint when lightly touched.
Immediately loosen edges of cake from pan and turn out onto a towel sprinkled with powdered sugar.
Starting at narrow end, loosely roll warm cake and the towel (the nuts should be on the outside of the roll).
Cool, seam side down, on a wire rack.
Stir ice cream to soften.
Unroll cake; spread with ice cream to within 1 inch of the edges.
Roll up cake and ice cream.
Place on a baking sheet and freeze about 1 hour or till firm.
Wrap cake roll in heavy-duty foil, label, and freeze.
To serve, unwrap cake roll and place on a serving platter.
In a small saucepan heat frosting over low heat for 1 to 2 minutes or till of drizzling consistency, stirring frequently.
Spoon over cake roll, allowing frosting to drizzle down sides.
Sprinkle additional nuts down center.
Slice to serve.