Pumpkin Ginger Swirl Cake

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Pumpkin Ginger Swirl Cake

star rating (7) rate this recipe »
Published prior to 2008

Pumpkin Spice Cake
1 cup (4 ounces) finely chopped pecans or walnuts (optional)
1/2 cup (1 ounce) confectioners' sugar (to sprinkle on towel you are going to roll cake in)
4 large eggs
1 cup (7 ounces) sugar
3/4 cup (7 1/8 ounces) pumpkin
1 tablespoon lemon juice
3/4 cup (3 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon corn starch or potato flour
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove or allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Filling
1 package (or 5 sheets) unflavored gelatin
1/2 cup (4 ounces) cold water
2 (8 ounce) packages cream cheese, at room temperature
1 teaspoon vanilla
1 1/2 cups (6 ounces) confectioners' sugar
1/4 cup (1 5/8 ounces) finely chopped candied ginger plus 1 tablespoon for garnish

Preheat the oven to 375°F. Prepare a 10- x 15- x 1-inch jelly roll pan by lightly greasing and flouring it, or by lining it with parchment paper. Sprinkle the pan with the nuts if you are using them.

Place a clean towel on a table and sprinkle with confectioners' sugar.

For the cake: In a large mixing bowl, beat the eggs until light and pale yellow-colored. Add the sugar a bit at a time and continue beating until the sugar crystals dissolve and the mixture is pale yellow and thick. Gently whisk in the pumpkin and lemon juice. Sift the dry ingredients together, then gently fold into the batter. Pour the batter into the prepared pan and level it with a spatula. Bake for 15 minutes, until the cake springs back when touched in the center. Remove the cake from the oven and flip it over onto the towel that has been sprinkled with powdered sugar. Use the towel to roll the warm cake into a log from one short end to the other. If you will not be filling the log soon, wrap the log in plastic wrap so it does not dry out. Cool.

For the filling: Sprinkle the gelatin over the water and let sit for 5 minutes. Using the lowest setting on your microwave in 10 second intervals, warm the mixture until the gelatin dissolves. Set aside to cool slightly.

Beat the cream cheese until no lumps remain. Add the vanilla, confectioners' sugar, and minced ginger. Add the gelatin while continuing to beat the mixture at low speed. If the mixture is very soupy, refrigerate for 1/2 hour to firm up slightly.

Assembly: Gently unroll the log. Place a mound of cream cheese filling under the first curl to make a round center. Spread most of the remaining filling layer over the cake, stopping 1 inch before the end. Roll up and place on a serving plate. Use the extra filling to pipe a decoration or smooth over the log as frosting. Sprinkle with more candied ginger. Refrigerate for several hours or overnight before serving. Yield: 1 cake, 16 servings.

Reviews

1
  • star rating 11/26/2014
  • roni from md
  • star rating 11/27/2013
  • Norma from Pa
  • Doubled the recipe to make two of them for the holiday. Mixed exactly as directed and put them in the oven. Baked for 15 minutes- still not rising, still sticky. Baked another 10 minutes and still flat and sticky. Mixed up another double batch- but this time I added baking soda to the dry ingredients. Baked as directed and this time both cakes got puffy an dry in the 15 minute baking time. This recipe needs the baking soda to work. I think the cornstarch is a mistake?
    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
  • star rating 11/26/2012
  • Emery from PA
  • I made this recently as I had left over pumpkin from Thanksgiving. I had no lemon juice so, well it was omitted. The pumpkin roll came out perfect! I filled with a whipped cream filling flavored with vanilla and 2 tbsp of superfine sugar (caster). It will now be a Thanksgiving tradition along with my pumpkin pie recipe (1930's) and the KAF Secret Ingredient Apple.
  • 09/18/2012
  • loosecannon2 from KAF Community
  • Very good & with the addition of the different gingers is also healthier than the one I've used for a long time. KA scores again.
  • 09/18/2012
  • DLaphan from KAF Community
  • I have made pumpkin rolls (at least 3 dozen of them) for the past 6 years and we always freeze them. People beg for them as gifts so you can bet there is no separation or curdling of the cheese. Our typical freeze time is 10-14 months, but we have gone as long as 20 months with no degrade. You do need a good freezer that is set at -5 F degrees or below.
  • 11/18/2011
  • Pat from Belmont, MI
  • Sounds very tasty. The question is: can this be made ahead and frozen??
    Unfortunately, I would not recommend freezing this recipe as the filling contains cream cheese, which can curdle and separate when frozen and then thawed. But, you could definitely make this a few days ahead and store it well wrapped in the refrigerator until needed. ~Mel @ KAF
  • star rating 11/08/2011
  • Brenda from Caribou, ME
  • Haven't made this yet, but it looks like the recipe I was going to work out eventually--variation on a theme of the too-bland-and-sweet pumpkin roll. It was going to have spices in the cake, something in the filling to make it a good texture without needing too much powdered sugar, and candied ginger in the filling. You got it all in one and saved me the trouble! I'll review this again if/when it gets made.
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