Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 3 eggs
- 1 cup canned pumpkin
- 1 cup sugar
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1/2 teaspoon salt (optional)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- 1 cup chopped nuts
- Filling:
- 1 (8 oz.) package cream cheese
- 1 cup powdered sugar
- 4 Tablespoons butter
- 1/2 teaspoon vanilla
From: Becky Buzdum, co-owner of Family Fun Land, of Germantown, WI
Grease and flour a 10 x 15 x 1/2 inch sheet cake pan.
In a bowl, beat eggs, pumpkin, sugar and lemon juice until sugar dissolves.
In another bowl, sift the flour, salt, cinnamon, ginger, and baking powder. And the egg mixture; stir. Pour batter into cake pan.
Bake in a 370 degree oven for exactly 15 minutes.
Loose edges with a knife, then turn cake out immediately onto a cloth dusted with powdered sugar. Roll as for jellyroll using cloth to ease hot cake into curl. (The nuts will be on outside of roll.) Roll cloth and cake together, then place on a wire rack to cool.
When cool, spread with filling and re-roll.
Wrap in plastic wrap and refrigerate for several hours.
Slice thinly after filling is set.
Filling:
Let cream cheese and butter soften while the cake cools.
Beat in the sugar and vanilla.
Spread onto the cooled cake.
Note: recipe can be doubled, but prepare one at a time.
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