3 lg Eggs
2/3 c Pumpkin puree; fresh or
- canned
1 c Sugar
1 ts Baking soda
1/2 ts Cinnamon
3/4 c Flour
MMMMM-------------------------FILLING-------------------------------
2 tb Soft butter
8 oz Cream cheese; softened
3/4 ts Vanilla
1 c Powdered sugar
Cinnamon; to taste
Mix together and pour into a greased and parchment paper lined
10x15". Sprinkle with chopped walnuts. (I put them in the filling,
less chance of breaking the cake.)
Bake @ 375°F/190°C for 10 to 15 minutes (until tests
done). Turn out onto a towel (not terry cloth) sprinkled with
granulated sugar, peel off paper and roll with towel. Let cool on
wire rack. (I turn it onto a wire rack, slide it from there onto
the towel, peel off the paper and roll--easier than trying to turn
a hot pan over onto a towel.)
Mix together, spread on cool, unrolled cake (I add the nuts to the
spread filling). Re-roll, sprinkle with a bit more powdered sugar.
Ruth's Notes: My variants are in (). I use whole wheat pastry flour
and raw sugar for the cake. Mom gave me this recipe in 1992; we've
made it at least once a year since then. Canned or fresh pumpkin
may be used but be sure to drain the fresh pumpkin well. If I use
frozen pumpkin, I turn the thawed pumpkin into a paper towel lined
strainer so as much water as possible drains off.
