Gingerbread Pumpkin Buche De Noel Yule Log

December 22, 2018

Cake Ingredients:

 

1/4 cup powdered sugar (to sprinkle on towel)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1/2 cup granulated sugar

2/3 cup canned pumpkin

¼ cup molasses

 

Filling Ingredients:

1 pkg. (8 oz.) cream cheese, at room temperature

3/4 cup powdered sugar, sifted

4 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

 

*Optional Decorations:

Powdered sugar

Sprigs of Rosemary

Fresh Cranberries

 

Instructions:

Cake:
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if using them. 

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 

Filling:
Beat cream cheese, powdered sugar, butter, cinnamon and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in waxed paper and refrigerate at least one hour. Sprinkle with powdered sugar and decorate with sprigs of rosemary and fresh cranberries before serving, if desired.

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