| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour; sifted |
| 1 |
ts |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Pumpkin pie spice |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Salt |
| 3 |
|
Eggs; slightly beaten |
| 1 |
c |
Sugar |
| 2/3 |
c |
Solid pack pumpkin |
| 1 |
c |
Walnuts |
| 1 |
ts |
Lemon juice |
| 1 |
c |
Confectioners sugar |
| 8 |
oz |
Cream cheese |
| 4 |
tb |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Grease a 15 x 10 x 1 or 18" jelly roll pan. Line with waxed paper. Grease
and flour the waxed paper. Sift together flour, baking powder, cinnamon,
pumpkin pie spice, nutmeg, and salt; set aside. Beat eggs and sugar until
thick and fluffy, beat in pumpkin and lemon juice. Stir in dry ingredients
all at once. Pour into prepared pan, spreading evenly with spatula.
Sprinkle with nuts (or mix into filling). Bake for 15 minutes at 350 or
until center springs back when lightly touched. Loosen cake around edges
with a knife. Invert onto clean tamp towel dusted with confectioners sugar;
peel off waxed paper. Trim 1/4" from all sides. Roll up cake and towel
together from short side. Place seam side down on wire rack, cool
completely. Unroll cake. Beat last 4 ingredients until smooth. Spread on
cake. Reroll cake. Refrigerate.
Recipe by: Mom Posted to EAT-L Digest by Pat Roll <RollFamily@AOL.COM> on
Aug 2, 1997
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”