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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Allston, MA, Elizabeth Montgomery notes, This dessert is delicious - especially if you love cream cheese and pumpkin. 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 |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 cup finely chopped walnuts |
cream cheese filling: |
2 packages (3 ounces each) cream cheese, softened |
1 cup confectioners' sugar |
1/4 cup butter, softened |
1/2 teaspoon vanilla extract |
additional confectioners' sugar |
Directions:
1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar. Yield: 8-10 servings.
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