Recipe by less2saw
This is from Jean Hoare's cookbook. She is the original owner of the famous Flying Hen Restaurant outside Calgary, Alberta. And this is an excellent cake that is easy to make, it has replaced the traditional pumpkin pie in our house. My son's girlfriend could eat a whole cake herself (at least she claims she could), she once did try. Cooking time=cooling time.
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 1 dash salt
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1 teaspoon ginger
- 3 eggs
- 1 cup sugar
- 2⁄3 cup pumpkin, cooked or 2⁄3 cup pumpkin, canned
- 1 teaspoon lemon juice
- 1 cup walnuts, chopped
Directions See How It's Made
- Grease and flour a jelly roll pan, about 10"X15".
- Mix together the flour, baking powder, salt and spices. Set aside.
- In a fairly large bowl, beat the eggs for 5 minutes or until very thick. Gradually add the sugar, beating all the while. Stir in the pumpkin and lemon juice. Finally, fold in the prepared dry ingredients.
- Spread in the prepared pan and sprinkle the chopped walnuts over the top of the batter. Bake about 15 minutes at 375F (190C) or until the cake springs back when touched. Spread a teatowel with icing sugar and turn the hot jelly roll out onto the towel - carefully - nut side down. Roll the cake up in the towel (the roll should be made from the short side) and allow to cool.
- Make cream chees filling (see below). Carefully unroll the cake and spread with filling. Reroll and chill well (4-5 hours) before serving. This can be topped with whipped cream or icecream (vanilla, coffee or pumpkin is the best).
- Cream Cheese Filling:.
- Beat together really well, 3/4 cup room temperature cream cheese and 4 tablespoons butter. Add slowly 1 cup icing sugar, beating well after each addition. Beat in 1/2 teaspoon vanilla. Spread this on the roll and reroll the cake. Chill well 4-5 hours.