Ingredients for Washington Pumpkin Nut Roll
- 2 large eggs
- 1 ¾ cups granulated sugar
- Pumpkin
- Lemon Juice
- Flour
- Baking Powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Walnuts
- Powdered sugar, for dusting
- Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- Orange Juice Concentrate
- Heavy Cream
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How to Make Washington Pumpkin Nut Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 15 ounces pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup chopped pecans or walnuts and 1 cup all-purpose flour.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after removing from the oven, sprinkle generously with powdered sugar. For faster cooling (in colder weather), you can place the cake on a wire rack on your porch.
- Once cooled, roll up the cake tightly using a dish towel dusted with powdered sugar to prevent sticking. Slice and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
143g
Fat
66g
Carbs
15g
