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3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. finely chopped walnuts
Cream Cheese Filling (below)
Beat the eggs at high speed for 5 minutes. (Be sure to beat for a
full 5 minutes.) Slowly beat in the sugar...then stir in
the pumpkin. In a separate bowl, stir together the flour, baking
powder, salt, ginger, cinnamon, and nutmeg, then fold the dry
ingredients into the pumpkin mixture.
Line a 15 x 10-inch jelly roll pan (or cookie sheet) with wax
paper, and grease the paper. Spread the batter evenly n the pan,
and sprinkle with the nuts. Bake it at 375 degrees for 15-20
minutes.
Carefully loosen the edges of the cake and turn it out onto a
clean towel. Beginning with the narrow end, roll up the cake. When
it is cool, unroll it, fill with the Cream Cheese Filling, and
re-roll it. Slice it across the roll to serve.
Cream Cheese Filling
1 8-oz. pkg. cream cheese (softened)
1/4 c. butter or margarine (softened)
1/2 tsp. vanilla
1 c. powdered sugar
Beat together all the filling ingredients until fluffy. (That is,
until they're fluffy....)
Source: Doris
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