I know this recipe looks hard, but trust me it’s not. In fact, its so easy this is what my MR. makes for pot lucks at work, and reunions and such. He loves all the “oooooo”s and “ahhhhhhh”s….
For the cake:
6 eggs
2 cups granulated sugar
15 oz can pumpkin
1 tbsp orange juice
1 1 / 2 cups flour
2 tsp baking powder (POWDER not soda!)
4 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg
1 tsp salt
1 cup walnuts (chopped)
Preheat oven to 375 degrees.
Grease and flour TWO 10" X 15" pans.
In a small bowl. mix all dry ingredients (except nuts and sugar).
In a large bowl, mix the eggs and sugar until thick. Beat in the pumpkin and orange juice.
Gradually add the dry mixture and mix on low until combined.
Pour evenly into the prepared pans and sprinkle 1 / 2 cup nuts on top of each.
Bake for 12 to 15 minutes.
Spread out a hand towel on the counter and dust with some powdered sugar (this will keep the cake from sticking). When you take the cake out of the oven, let sit a couple of minutes, and then turn the towel dusted with powdered sugar. One cake per towel. Roll up with towel starting at narrow end and refrigerate to cool.
While cooling mix filling.
For the Filling:
1 lb cream cheese
1 / 2 cup butter
2 1 / 2 cups powdered sugar
1 tsp vanilla
Beat the cream cheese and butter, in a large bowl. Mix in the vanilla and then slowly add the sugar. This will make like a thin icing.
Slowly unroll the cooled pumpkin cake and spread with icing mix.
Carefully roll the cake back up, wrap with wax paper, and then chill.
