PUMPKIN LOG

Butter for greasing pan

Parchment paper or wax paper

FOR THE BATTER: 

3/4 cup all-purpose flour, plus flour for dusting pan 
1 teaspoon baking powder 
2 teaspoons ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon ground nutmeg 
Pinch salt 
1 cup toasted walnut halves, toasted; see cook's notes 
1 cup sugar 
Peel (zest) of 1/2 large lemon, colored part only, minced 
3 eggs 
2/3 cup solid-pack pumpkin 
About 1/4 cup powdered sugar for dusting 


FOR THE FILLING: 

8 ounces cream cheese, room temperature 
4 tablespoons butter, room temperature, cut into 4 pieces 
1 teaspoon vanilla extract 
1 cup powdered sugar 
Optional garnish: fresh mint; edible pesticide-free flowers, such as pansies 
or nasturtiums

Cook's notes: To toast nuts, place on a baking sheet or jellyroll pan in a 
single layer. Bake in a 350-degree oven 4-5 minutes, or until lightly toasted. 
Watch carefully because nuts burn easily.

I use a food processor to blend ingredients because it's the quickest. You 
can mix them by hand or in an electric mixer.

Preliminaries: Grease a 10-by-15-inch jellyroll pan with butter. The pan 
should be at least 1 inch deep. Cut a sheet of wax paper or parchment paper 
the size of the bottom of the pan. Press paper into pan, then turn the paper 
over. Now the paper is lightly buttered. Place some flour in the pan and 
move pan from side to side to lightly dust with flour. Invert pan (hold 
the paper in the pan) and shake out excess flour.

Adjust oven rack to middle position. Preheat oven to 375 degrees.

1. Prepare cake: In a medium bowl, combine flour, baking powder, spices, and 
salt; stir to combine. Set aside.

2. In a food processor fitted with the metal blade, pulse walnuts until 
coarsely chopped. Remove nuts, but don't wash work bowl. Add sugar and 
lemon zest; process 1 minute.

3. Add eggs and pumpkin to sugar-lemon mixture; process until blended, 
scraping down sides of work bowl if needed. Add dry ingredients; pulse 
until just blended. Pour into prepared pan; smooth top with a rubber 
spatula. Sprinkle with nuts. Bake 15 minutes.

4. Meanwhile, place a smooth, clean kitchen towel on work surface. Dust 
towel with powdered sugar. Invert hot cake onto towel. Peel off and discard 
wax (or parchment) paper. Starting at the long end, roll cake in towel. 
Cool, wrapped in towel, for 1 hour.

5. Prepare filling: In a food processor fitted with the metal blade, 
process cream cheese, butter and vanilla until smooth. Make sure all 
the butter is blended into the cream cheese. Add powdered sugar; process 
until blended. Unroll the cake, but leave on towel. Spread filling over 
cake. Roll up cake and refrigerate for several hours before serving, or 
freeze for later use.

Presentation: Place log on platter. Garnish with fresh mint and edible, 
pesticide-free flowers if desired. Cut chilled log into slices.

Yield: 12 servings