I’ve made this dessert many times and it has never failed me. My guests love it as well! Perfect for a fall gathering, especially Thanksgiving.
- 3 large eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup walnuts, finely chopped (optional)
- 1 cup confectioners sugar (powdered sugar)
- 1 (80z) package cream cheese, softened
- 1/4 cup butter, softened
Hall all ingredients at room temperature. Lightly grease a 15×10 1-inch cookie sheet, then cover with a large sheet of waxed paper. Grease and flour paper. Set aside.
Place eggs in a large mixing bowl and beat on high speed for 5-10 minutes or until light and fluffy. Gradually beat in sugar. Stir in pumpkin and lemon juice by hand. Sift together four, baking powder, salt, and spices. Gently fold into pumpkin-egg mixture. Pour into prepared pan and spread evenly. Sprinkle top with chopped nuts, then very lightly press them into the batter with your fingertips.
Bake at 375 degrees for 15 minutes or until cake is springy when touched lightly. (Do not over-bake or cake will crack when rolled.) Remove cake from oven and sprinkle with a little extra confectioner’s sugar. Cover with a dish towel and reverse onto counter top or other clean surface. Remove pan and peel off waxed paper. Roll towel and cake together to cool.
While cake is cooling, make filling. Place all filling ingredients in a mixing bowl and beat until completely smooth. Unroll cooled cake and spread evenly with filling. Reroll and refrigerate until serving time.
Courtesy of Bertha A. Zuspan Adams, from, A Taste of Generations
More from food