Not sure where I got the recipe (safe to say from my friend Dianna) but there is a 1785 Inn in North Conway New Hampshire that it probably originated from.
Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
1 cup chopped walnuts
Frosting:
1 cup icing sugar
6 oz cream cheese, room temperature
1/4 cup butter, room temperature
1/2 tsp vanilla
In a large mixing bowl, beat eggs for 5 minutes on high speed. Gradually beat in the sugar. Stir in pumpkin and lemon juice. In a small bowl, combine the flour, baking powder, spices and salt. Fold into the pumpkin mixture.
Spread the batter in a greased and floured 15 X 10 X 1" baking sheet or line with parchment paper. Sprinkle the batter with the chopped walnuts.
Bake in a 375 F oven for 15 minutes.
Remove cake from oven and turn it out onto a clean dishtowel that has been dusted with icing sugar.
Immediately (and carefully) peel the parchment off the cake, if that's what you used.
Then roll the cake with the dishtowel from the short end up. You can make the cake to this point and keep it rolled with the towel and in a plastic bag for a couple of days.
When ready, beat together the frosting ingredients.
Unwrap the cake and spread the frosting on it. Reroll the cake.
Cover with plastic wrap and refrigerate. Again this can be done the day before you plan on having it.
And when you're ready remove the cake from the fridge, dust with icing sugar and serve. A little whipped cream doesn't hurt either ; )
Serves 8-10
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