Fruit Cake
– 3/4 cup all-purpose flour – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 3 large eggs – 1 cup granulated sugar – 2/3 cup canned pumpkin – 1 tsp ground cinnamon – 1 tsp vanilla extract – 8 oz cream cheese, softened – 1 cup powdered sugar – 6 tbsp butter, softened – Additional powdered sugar for dusting
Preheat oven to 375°F. Line a 15x10-inch jelly roll pan with parchment. Lightly grease the paper and set aside for the pumpkin cake batter.
In a bowl, whisk flour, baking powder, soda, salt, and cinnamon. In another bowl, beat eggs and sugar until thick. Add pumpkin and vanilla, mix well.
Gradually fold dry ingredients into the pumpkin mixture until smooth. Spread evenly in pan and bake 13–15 mins. Cake should spring back lightly.
Lay a clean towel on counter, dust with powdered sugar. Immediately turn hot cake onto towel and peel off parchment paper gently while still warm.
Roll the cake up in the towel, starting at the short end. Let it cool completely. Meanwhile, beat cream cheese, butter, and powdered sugar until fluffy.
Unroll the cooled cake, spread with filling. Re-roll it tightly, without towel. Wrap in plastic, chill for at least an hour. Dust with powdered sugar.
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