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Persimmon Nut Roll
3 eggs
1 cup sugar
2/3 cup mashed ripe persimmon pulp
1 teaspoon lemon juice
1 cup self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped pecans
FILLING:
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Additional confectioners’ sugar
In a mixing bowl, beat eggs for 5 minutes on medium
speed. Gradually add sugar, persimmon pulp and lemon juice;
beat for 3 minutes. Combine flour, cinnamon, ginger, baking
powder, salt and nutmeg; add to egg mixture and beat well.
Line a 15x10x1 inch baking pan with waxed paper and grease
the paper. Spread batter evenly in pan; sprinkle with
pecans. Bake at 375 degrees for 15 minutes or until lightly
browned. Turn onto a linen towel dusted with confectioners’
sugar. Remove paper; roll up cake in towel, starting with a
short side. Cool on a wire rack. For filling, beat cream
cheese and butter in a mixing bowl until smooth. Beat in the
sugar and vanilla. Unroll cake; spread with filling. Roll up
again. Refrigerate until serving. Dust with confectioners’
sugar. Cake may be frozen. Yield: 10 servings.
Note: As a substitute for self-rising flour, place 1 ˝
teaspoon baking powder and ˝ teaspoon salt in a measuring
cup. Add all-purpose flour to measure 1 cup.
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