Today's Cup of Loveliness is Holiday Spice, a festive blend of black tea with cinnamon, vanilla and other flavors of the season. This loose tea smells like the holidays, and each sip holds the warmth of the holidays.
A perfect accompaniment to Holiday Spice Tea is my grandmother Frances Prichard's pumpkin roll -- a delicious treat presented on the holiday table or delivered to a friend. Grandma always doubles the recipe so she has plenty of this gooey dessert to share.
Pumpkin Roll
Cake:
3 eggs, beaten for 5 minutes
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup sifted self-rising flour
1/2 cup finely chopped nutsFilling:
8 ounces cream cheese, room temperature
2 tablespoons butter
1 teaspoons vanilla
1 cup sifted powdered sugar
Preheat oven to 350 degrees. Spread wax paper in a 15"-x-10" jelly roll pan, overlapping the edges. Mix ingredients for cake with a mixer, and spread batter in pan. Bake for 15 minutes. Spread a dish towel, and cover it with powdered sugar. Use the waxed paper to lift the cake from the pan and turn it onto the towel. Carefully ease the waxed paper from the cake, and roll it up in the towel. Set the cake aside to cool, and mix all the filling ingredients. Unroll the cooled cake, spread with filling, and reroll. Cover with plastic wrap, and chill until serving. Sprinkle with sifted powdered sugar, and slice in 1" slices.
