Monday, November 12, 2012

Put Your Baking Mits On And Get Ready for the Food Lion Blog Bake Off Tour


I love the holidays and all the yummy home baked goodies, especially those home baked goodies that are family traditions.  Speaking of family traditions, I have a home baked goody that has been in my family for years. My grandmother used to make a pumpkin roll, and when my grandmother became unable to make it , then my mother started making it.  Now as part of carrying on the tradition in my grandmother's memory, I make the coveted pumpkin roll. 

I happen to be with  my grandmother one Christmas as she was making the pumpkin roll and asked her if she had a recipe that she followed, and she said no, she just basically had what she needed stored away in her head. I suppose that my mother had watched my grandmother so many times make this pumpkin roll that she also had it in her head. So I picked my mother's brain to get the recipe out of her.  So here is what she puts in her pumpkin roll.

Cake

1 Cup All-Purpose Flour
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Ginger
1 Cup Sugar
1 15 oz. Can Solid Pack Pumpkin
1/3 Cup Confectioners' Sugar

Optional: 4 oz. Pecan Halves, finely chopped

For the cake, combine the dry ingredients and set aside. In a mixing bowl, combine sugar with eggs until eggs are about triple in volume, which should be about five minutes. Reduce the speed of your mixer down to low and beat in the pumpkin until it is whipped in. Be careful not to over beat the pumpkin. Next, with a rubber spatula, fold in the flour mixture.



Once you have the flour mixture smooth, pour batter into a 15" x 10" jellyroll pan that is completely greased and floured. If you are using the pecans, sprinkle them on top of the batter. Bake 15 minutes at 375 degrees or until you notice the cake pull away from the edges of the pan. Take a clean dish towel and sprinkle it with confectioners' sugar. Make sure you allow your cake to cool completely before trying to take it out of the pan. Once cooled, turn it upside down onto your dish towel. Roll your cake up in the towel and let the cake finish cooling. 


While your cake is cooling you can prepare the filling.

1 8 oz. Cream Cheese
1/2 Cup Butter (at room temp)
1 Cup Confectioners' Sugar
1 tsp. Vanilla Extract
Sweetened Whipped Cream and Pecan Halves, if desired

Beat cream cheese and butter until smooth. Reduce speed beat in confectioners' sugar and vanilla until combined. Unroll cake and spread cream cheese mixture all over.


Re-roll the cake and refrigerator to firm up cream cheese filling. Cut edges if desired prior to serving.


Of course, mine is not as pretty as my grandmother's or even my mother's but it sure is good. 

I am sharing this wonderful family recipe with you so that you will be inspired to make your favorite family tradition recipe or if you don't have a recipe that is a tradition in your family, maybe this is the year to start one. Here's an even better reason to start a family holiday recipe tradition, Food Lion is launching a Holiday Bake Off recipe contest on their Facebook page. All you need to do to enter is by sharing a recipe in any of the four categories: appetizer, entree, side dish, or dessert. 12 grand prize winners will receive a $500 Food Lion gift card. The Food Lion Bake Off contest kicked off November 7th  and will end November 28th. Get your mixers and tools out and get to baking! Enter your recipe on the Food Lion Facebook page. Good luck!



I wrote this review while participating in a blog tour for Mom Central Consulting on behalf of Food Lion. I received a promotional item to facilitate my shopping experience and review.


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