This Pumpkin Cake Roll is one of my favorite holiday recipes. It’s been in my folder since early in my celiac career. I wish I knew who wrote it — I’d like to thank them for years of enjoyment plus the privilege of publishing it on my blog:

UPDATE: Unfortunately, this recipe is worthless because part of the instructions are missing and I am no longer in contact with the people who prepared it for me. I’m including this comment (instead of simply deleting the article) because some of you may have been led here by mistake.

1. Beat 3 eggs on high for 5 minutes and then gradually beat it 1 cup sugar.

2. Mix these dry ingredients and fold into the pumpkin mixture: 3/4 cup white rice flour, 2 tsp cinnamon, 1 tsp ginger, 1 tsp xanthan gum, 1/2 tsp nutmeg, 1/2 tsp salt.

3. Line, grease, and flour a 15 x 15 x 1 pan. Spread the above mixture and sprinkle with 1 cup finely chopped nuts. Bake at 375 degrees for 15 minutes approximately. Turn out on a dish towel sprinkled with powdered sugar. Starting at the narrow end, roll the towel and cake together and let cool.

4. To prepare the filling, combine the following ingredients: 1 cup pwdered sugar, 8 oz. softened cream cheese (softened), 4 tablespoons softened butter, 1/2 tsp vanilla. Beat until smooth.

5. Unroll cake and spread with filling. Reroll and wrap with plastic wrap. Chill. It is best to let stand overnight before serving.

Published 11/10/08