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Roll: Date Nut Cake Log




Source of Recipe


amethysts-recipes


List of Ingredients




8 ounces chopped dates
1 cup water
1/4 cup sugar
3 eggs
1/2 cup sugar
1 cup self-rising flour
1/2 teaspoon allspice
3/4 cup finely chopped pecans
Confectioners’ sugar
2 3-ounce packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Pecan halves

Recipe



In a small saucepan, combine dates, water, and sugar; cook over medium heat until thickened, about 10 minutes. Remove from heat; set aside to cool.

Preheat oven to 375°F. Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

In a large mixing bowl, beat eggs and sugar until thick and lemon-colored. Stir in date mixture. Fold in flour and allspice. Pour into prepared jelly-roll pan; spread evenly. Sprinkle with pecans.

Bake 12 to 15 minutes or until cake springs back when lightly touched.

Dust a clean kitchen tea towel(not a terry towel) with confectioners’ sugar. Loosen cake from the sides of the pan; invert onto prepared towel. Starting at a narrow edge roll up cake and towel together. Place, seam-side down, on a wire rack; cool completely.

In a medium bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners’ sugar until smooth. Reserve one-third of the mixture.

Unroll the cake; remove towel. Spread remaining cream cheese mixture over the cake. Reroll the cake; place, seam-side down, on a serving plate. Decorate the top of the cake with reserved cream cheese and pecan halves.