- 1/4 cup powdered sugar (to sprinkle on top and on the towel)
- 3/4 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2/3 cup canned pumpkin, packed
- 1 cup walnuts, chopped
- 1/2 tsp vanilla
- 1 (8oz) package cream cheese (room temperature)
- 1 cup powdered sugar, sifted
- 6 tbsp butter, softened
- 1 tsp pure vanilla extract
- 1/2 cup English toffee pieces
Directions for Cake:
Preheat the over to 375 (degrees)
Grease a 15 x 10 inch jelly-roll pan and line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar. Sprinkle enough so it will not stick while rolling up the cake.
NOTE: The type of towel you use can make or break this cake. The towels made from old flour sacks or other cotton towels work the best....NEVER use terry towels because they may stick to the cake.
Take out a small mixing bowl and combine the flour, baking soda, cinnamon, cloves and salt.
Beat eggs, brown sugar and granulated sugar in a mixer bowl until thick.
Beat in pumpkin.
Stir in flour mixture.
Spread evenly into prepared pan.
Sprinkle with chopped nuts.
Bake for about 15 minutes or until the top of the cake springs back when touched.
Loosen and turn cake onto prepared towel.
Carefully peel off the paper.
Roll up cake and towel together, starting with the narrow end.
Cook on wire rack.
Directions for Filling:
Beat cream cheese, 1 cup powdered sugar, butter and pure vanilla extract in a small mixer bowl until smooth.
Carefully unroll cake.
Spread cream cheese mixture over cake.
Sprinkle with 1/2 cup English toffee pieces.
Re-roll cake without the towel.
Wrap in plastic wrap and place in fridge for about an hour.
Sprinkle with powdered sugar before serving.