Description
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners’ sugar, if desired.
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl
- beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour
- cinnamon
- baking powder
- salt
- and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in the towel
- starting with the short end. Cool.
- Meanwhile
- in a mixing bowl
- beat cream cheese
- 1 cup confectioners’ sugar
- butter
- and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar
- if desired.
Servings: 16