Pomegranate Recipes
Pumpkin, Pecan & Pomegranate Cake Roll
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For Roll: 3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
1 cup chopped pecans

For Filling:
1/2 cup Stiebs Pomegranate Seeds, fresh or thawed
1/2 teaspoon vanilla
4 Tablespoons butter
1 cup powdered sugar 6 ounces cream cheese

Mix together the flour, baking powder, cinnamon, ginger, nutmeg and salt; set aside. Beat eggs on high for 5 minutes, then beat in sugar. Next add the pumpkin and lemon juice and mix well. Stir in dry ingredients. Line a cookie sheet with waxed paper, then spread the batter in the pan. Top with chopped pecans and bake in preheated oven at 375 degrees for 15 minutes. While still warm, lay approximately 4 to 5 layers of paper towels on the counter and put the cookie sheet face down on the paper towels. Remove the cookie sheet and carefully peel off the waxed paper. Roll into a roll, rolling the paper towels into the roll. Place in the refrigerator until cool. Mix the filling ingredients together until smooth, adding Pomegranate Seeds to smooth mixture. Unroll cooled cookie mixture, remove paper towels and spread filling onto cookie. Roll back up and refrigerate . Should be refrigerated between servings.

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