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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This is one of my family's favorite dessert recipes, especially for holiday gatherings. Ingredients:
3 eggs |
1 cup sugar |
2/3 cup canned pumpkin |
1 teaspoon lemon juice |
3/4 cup king arthur unbleached all-purpose flour |
2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup finely chopped walnuts |
confectioners' sugar |
filling: |
2 packages (3 ounces each) cream cheese, softened |
1 cup confectioners' sugar |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
2. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
3. In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers. Yield: 10-12 servings.
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