Ingredients: |
Ingredients: CAKE:
powdered sugar
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts
FILLING:
1 pkg (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter, softened
1 tsp. vanilla extract
Powdered sugar
|
Directions: |
Directions:CAKE: Preheat oven to 375º
Grease 15 X 10 inch jelly-roll pan. Line with wax paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon,cloves,and salt in small bowl. Beat eggs and eggs in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan (may want to tap pan on counter to do this). Sprinkle with nuts.
Bake for 13-15 minutes or until top of cake springs back when touched. Turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting at the narrow end. Cool on wire rack.
FILLING:
Beat cream cheese and butter in mixing bowl. Carefully and slowly beat in powdered sugar. Add in vanilla extract. Carefully unroll cake. Spread filling mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least 1 hour or could be frozen for 1 month. Can sprinkle with powdered sugar when serving slices |
This recipe for Pumpkin Log is from