Yankee Indian Pudding Roll

Want to taste the flavors of New England all 'rolled up' into one bite? That's how we like our dishes and we think you will too! This moist and simply delicious cake roll will have you saving this recipe to make over and over again. Unlike other cake roll recipes, this preparation only involves rolling the cake once, eliminating the possibility of the cake cracking as you roll, unroll and re-roll it between cooling and filling. The ultimate in feel-good desserts harkening the countryside of Yankee-land.

Nonstick cooking spray

1(15-ounce) can whole berry cranberry sauce, drained

1 teaspoon grated orange rind

1 cup Bar Harbor® New England Style Indian Pudding

3 tablespoons molasses

3 tablespoons oil

3 eggs, separated

Juice from 1 orange

1 cup granulated sugar, divided

3/4 cup flour

1 teaspoon dried ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

Milk, if needed

Powdered sugar for coating film wrap

Preheat oven to 375-degrees F. Spray a 15 x 10-inch cookie pan and line with waxed or parchment papper; spraying the paper and dusting with powdered sugar; set aside. Beat together the cranberry sauce and grated orange rind until as smooth as possible. Wrap and refrigerate until needed.

In  a large bowl, beat Indian Pudding, molasses, oil, egg yolks, orange juice and 1/2 cup sugar until smooth with an electric mixer; set aside. In a clean, dry bowl(and with clean, dry beaters) beat egg whites on high  until soft peaks form, slowly add remaining 1/2 cup sugar while beater is running. Continue beating until stiff peaks form; set aside. In another bowl, blend flour, ginger, baking soda, and cloves.

Fold in half the beaten egg white with the Indian pudding mixture, just until blended. Fold in half the flour mixture, just until blended. Continue until everything is combined.  If the batter is not pourable, add milk, a couple of tablespoons at a time, until it is thin enough to pour. Evenly pour and spread the cake batter onto the prepared pan. Bake 10-12 minutes, or until the top just starts to spring back when touched. Meanwhile, in another pan the same size or larger, line with film wrap, using two pieces, over-lapping slightly if needed, that is the same size or larger than the cake. Heavily sprinkle with powdered sugar; set aside.

When cake is done, immediately loosen the sides of the cake, let cool for 1 minute and invert onto the prepared film wrap. Peel off the paper and immediately, but gently, start spreading the prepared cranberry filling over the surface of the cake, leaving an inch border. Start rolling from the long side, gently, making sure you remove the wrap as it begins to roll into itself. Don't roll tightly, just enough to meet. Leave on the pan, seam-side down and top with a layer of film wrap to cool completely for 2 hours before slicing.

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Bar Harbor Foods ·1112 Cutler Road, Whiting, Maine 04691 USA·207-259-3341
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