Pumpkin Roll

For the cake:
Preheat oven to 375°F. Grease a 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with the powdered sugar. Set the pan and the towel aside.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into the prepared pan. Sprinkle with nuts.

Bake for 13 to 15 minutes or until top of cake springs back when touched. If using a dark-colored pan, begin checking for done-ness at 11 minutes. Immediately loosen and turn cake out of the pan onto the prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on a wire rack.

For the filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in a small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll the cake, this time without the towel. Wrap cake in plastic wrap and refrigerate for at least one hour.

Remove it from the refrigerator, unwrap it and put it on a platter. Sprinkle with powdered sugar before serving, if desired.

Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe slightly adapted from Libby’s.