Pumpkin Nut Cake Roll
3/4 c. sifted flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3 eggs
1 c granulated sugar
2/3 c mashed cooked pumpkin (I use canned)
1 tsp lemon juice
1 c finely chopped walnuts (I use pecans)
1/3 c powered sugar
Sift together first 6 ingredients, set aside
In large bowl using mixer at high speed, beat eggs 5 minutes. Beat in sugar, a little at a time until thick
Stir in pumpkin and lemon juice.
Fold in flour mixture until blended.
Spread batter evenly into a well greased and floured 15 1/2 x 10 1/2 x 1 jelly roll pan. Sprinkle nuts evenly over top.
Bake at 375° for 15 min or until top springs back when lightly touched.
Meanwhile, sift powdered sugar over linen dish towel.
Immediately invert cake onto towel. Starting with one short side, roll up cake and towel.... cool on Rack.
Prepare Cheese Filling:
In small bowl using mixer at low speed until smooth and fluffy
beat 2 (3oz) pkgs cream cheese softened
1/2 c sifted powdered sugar
1/4 c. butter softened
1/2 tsp vanilla
Unroll cake and spread filling almost to edge. Reroll cake to make a tight roll. Place roll, seam side down. Refrigerate at least 4 hours.
Serves 8 - 10.
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