- 3 eggs
- 1 cup sugar
- 3/4 cup canned pumpkin
- 1 tspn lemon juice
- 3/4 cup flour
- 1 tspn baking powder
- 2 1/2 tspns cinnamon
- 1 tspn ginger
- 1/2 tspn nutmeg
- 1/2 tspn salt
- 1 cup nuts, finely chopped
- Powdered sugar
- Filling (see below)
Beat eggs on high speed for 5 minutes.. Gradually blend in sugar. Stir in pumpkin and lemon juice.
Sift together the flour, cinnamon, ginger, nutmeg, and salt, and fold into pumpkin mixture. Pour into a greased and floured 10-x-15-inch pan. Top with nuts, and bake at 375 degrees for 15 minutes.
Filling
- 6 oz cream cheese, softened
- 4 tspns butter
- 1/2 tspn vanilla
- Lemon peel grated (optional)
Mix filling ingredients and set aside. Immediately turn cake out on a towel sprinkled with powdered sugar. Start at narrow end and roll cake and towel together and cool.
Unroll cake, and spread filling onto cake. Reroll. Cover losoely and refrigerate. Yield: 12 to 15 servings.
More "Lost" Pumpkin Recipes
Libby's Apple Pumpkin Fritters (1984)Libby's Pumpkin Fudge (1984)
(Origin - "Treasures of the Smokies: Tempting Recipes from East Tennessee" by the Junior League of Johnson City, Tennessee, 1986.)
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