Prep 30 mins
Cook 15 mins
Got this recipe from Greg via a long line of Milwaukee family recipe files. It became our family's version of a tamalera, but being complete gringos, we did this instead of tamales. It turns out best when made one at a time, so we would assign stations and spend the day working an assembly line. Several hours, and a skoshy bit of champagne later, we'd each head home with several rolls to nibble on for many weeks. This freezes well and will hold for several months (if it lasts that long); it also makes a terrific holiday or host gift.
- 3 eggs
- 236.59 ml granulated sugar
- 158.51 ml canned pumpkin
- 177.44 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml cinnamon
- 0.59 ml salt
- 236.59 ml walnut pieces, chopped
- powdered sugar, for dusting
- 226.79 g cream cheese, softened
- 236.59 ml powdered sugar
- 14.79 ml unsalted butter, room temperature
- 14.79 ml vanilla extract
- Preheat oven to 375 degrees.
- Generously grease a jelly roll pan, place a piece of wax paper over bottom and grease that as well. A generous dose fo cooking spray works just as well.
- Put the eggs and sugar in a large bowl and blend with a mixer at medium speed for about 2 minutes until light and creamy. Scrape down sides of bowl and add pumpkin, flour, baking soda, cinnamon and salt. Mix until just combined. Spread batter evenly in prepared pan, use a spatula to get it into all the corners and edges; sprinkle chopped nuts evenly over top of batter. Bake for 15 minutes.
- While the cake is baking, spread a tea towel on a table or counter and generously dust with powdered sugar about the area of the jelly roll pan. When the cake is done, carefully turn out onto the sugared towel, gently peel away the wax paper, and loosely roll the cake in the towel. Set aside for 20-25 minutes to set.
- While the rolled cake is resting, prepare the filling: beat together the cream cheese, powdered sugar and butter until creamy, about two minutes on medium speed, then mix in vanilla. Unroll the cake and spread the filling evenly over to within about 1/2 inch from the outside edges. Re-roll the cake, snugly but not so firmly that the filling gets squeezed out the ends. The filling will ooze out the ends a bit. (Just trim the ends off after freezing for a nicer presentation of gift-giving. Besides, the cook has to test the end product, right.) Wrap tightly in heavy aluminum foil and freeze.
- Slices best when frozen, allow it to sit at room temp 5-10 minutes before serving. Will keep, frozen, for several months tightly wrapped.