Saturday, January 17
NUT (PUMPKIN) ROLL Recipe
In case you missed it in the Yule post, here's the Nut (Pumpkin) Roll again. No reason to deprive yourself of this yummy dessert just because the holidays are over. My friend Clydean Winterbottom and I sometimes make one when we feel a Comfort Food Attack coming on, and then eat the whole thing in one sitting.
1 cup sugar
2/3 cup pumpkin (canned)
1 tsp lemon juice (don't leave this out)
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
3 tsp pumpkin pie spice*
1 cup powdered sugar
6 oz. cream cheese (any brand)
4 Tbsp butter (or margarine)
1 cup chopped nuts (preferably pecans, but walnuts will do)
Heat oven to 375. Beat eggs for a full 5 minutes (absolutely crucial). Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, spice(s), and salt. Line 15x10x1 inch pan (a cookie sheet with sides will do) with well-buttered wax paper. Pour in batter, spread evenly to sides, and bake for 15 minutes. Remove from oven. While still warm, sprinkle liberally with powdered sugar. Place a linen (tea) towel over top of cake. Immediately FLIP pan over; remove pan and wax paper. Roll up (like a jelly roll), towel and all. Cool. Unroll carefully and spread with filling after removing towel.
Filling: Beat all ingredients until smooth. Spread on cake. Re-roll and chill. Slice and serve. Yummmmm!
*If you don't have pumpkin pie spice, substitute 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg.