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Thanksgiving: Pumpkin Cake Roll

Source of Recipe


From "The Harrowsmith Country Life Baking Book"






List of Ingredients



• -- Cake --
  
• 3/4 cup flour
  
• 1 tsp baking powder
  
• 2 tsp cinnamon
  
• 1 tsp ginger
  
• 1/2 tsp nutmeg
  
• 1/4 tsp salt
  
• 3 eggs
  
• 1 cup granulated sugar
  
• 2/3 cup fresh or canned pumpkin
  
• 1 tsp lemon juice
  
• 1/2 cup chopped walnuts
  
• 2 Tbsp powdered sugar, divided
  
• .
  
• -- Filling --
  
• 1 (3-ounce) pkg. cream cheese, softened
  
• 4 Tbsp butter, softened
  
• 1 cup powdered sugar
  
• 1/2 tsp vanilla
  






Instructions



1. To prepare the cake: Lightly grease a 10 x 15-inch jelly roll pan. Line with wax paper; grease and dust with flour. Set aside.
   
   
2. Sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside. In the large bowl of an electric mixer, beat the eggs until thick, then gradually add the granulated sugar, beating until very thick. Gently beat in the pumpkin and lemon juice. Fold in the dry ingredients. Spread the batter in the prepared pan and sprinkle with the chopped nuts. Bake in a preheated 350º F oven about 15 minutes, or until the cake tests done.
   
   
3. Remove the cake from the oven. Sprinkle the top with 1 tablespoon powdered sugar. Place a towel over the cake, then a cool baking sheet, and invert the cake. Remove the jelly roll pan gently; peel away the wax paper and roll the cake up in the towel to cool.
   
   
4. To prepare the filling: Beat together the cream cheese and butter until fluffy. Add the powdered sugar and beat until smooth. Beat in the vanilla. When the cake cools, spread with the filling. Roll back up and refrigerate until set.
   
   
5. When ready to serve, remove the towel from the cake and place on a platter. Sift 1 tablespoon powdered sugar over the top. Cut into slices and serve. The cake can be served with lightly whipped cream or vanilla ice cream, if desired.
   
   Makes 16 slices.