Try this very moist and rich cake for Thanksgiving. The Canola creates such a moist cake that you can leave it out on the counter for the day and it will not be dry.
3/4 cups all-purpose flour 175 mL
1 1/2 teaspoons ground cinnamon 7 mL
1 teaspoon baking powder 5 mL
1 teaspoon ground ginger 5 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon ground nutmeg 2 mL
1/4 teaspoon ground allspice 1 mL
1 cup granulated sugar 250 mL
2 large eggs
1/4 cup canola oil 60 mL
3/4 cup canned pumpkin 175 mL
1 teaspoon orange juice 5 mL
1 1/4 cups finely chopped pecans 300 mL
1/4 cup icing sugar 60 mL
8 ounces cream cheese, softened 250g
1 1/2 cups icing sugar 375 mL
2 tablespoons canola oil 25 mL
1 teaspoon pure vanilla extract 5 mL
2 tablespoons coffee flavored liquor or strong coffee 25 mL
Heat oven 375 degrees F (190 degrees C).
Prepare a jellyroll pan with canola spray and then a sheet of parchment paper
fitting perfectly to the sides. Set aside.
In a bowl, whisk flour, cinnamon, baking powder, ginger, salt, nutmeg and allspice.
In mixing bowl fitted with paddle attachment on medium speed mix sugar, eggs
and oil until pale yellow, about 6 minutes.
Add pumpkin and orange juice to blend.
By hand, add flour mixture. Mix only to incorporate.
Spread batter evenly into prepared pan, sprinkle with pecans. Press down nuts
into batter slightly.
Bake until cake springs back, 12 to 16 minutes.
Meanwhile, while cake is baking, spread out a clean dishtowel that is larger
than the pan, dust with icing sugar. As soon as cake is baked, turn upside down
onto towel. Remove pan and peel away parchment paper. Roll cake up in towel starting
with the short end.
Let cool completely in towel, about 45 minutes.
Meanwhile make the filling. In work bowl of food processor fitted with the metal
blade, process cream cheese, icing sugar, oil and vanilla until smooth, about 2
Refrigerate until needed.
Unroll cake, brush coffee liqueur on top of cake, spread filling evenly. Roll
cake back up, place seam side down on a serving platter.
Refrigerate for at least 45 minutes prior to serving.
Use a serrated knife to cut.
Yield: 8 to 10 servings
Nutritional analysis: Per Serving Calories 470 Total Fat 27 g Saturated Fat
6 g Cholesterol 65 mg Carbohydrates 54 g Fiber 2 g Protein 5 g Sodium 250 mg