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1
Preheat oven to 375 degrees F. Grease a jellyroll pan, line with waxed paper, and grease the paper.
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2
Combine apples, cranberry sauce, sugar, water, apple juice, lemon juice, cinnamon, and nutmeg in a non-reactive heavy-bottomed saucepan.
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3
Cook over medium heat, stirring until mixture thickens, about 6 minutes.
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4
Set aside to cool.
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5
For cake, sift together flour, baking powder, and salt on a piece of waxed paper, set aside.
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6
Beat eggs in medium bowl for 2 minutes.
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7
Gradually beat in sugar until thick and pale, about 5 minutes.
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8
Stir in water and vanilla.
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9
Fold in flour mixture and ground walnuts.
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10
Pour into the prepared pan spreading evenly.
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11
Bake for 12 minutes.
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12
Loosen cake around the edges with a knife.
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13
Invert the pan onto a clean towel dusted with powdered sugar.
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14
Remove from the pan.
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15
Carefully peel away waxed paper.
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16
Starting at short end, roll cake and towel together.
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17
Cool on a wire rack about 30 minutes.
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18
When cake is cool, unroll carefully.
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19
Spread roll evenly with prepared fruit filling, leaving a 2-inch border along the short side, which will be the outside seam.
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20
Reroll the cake from short end, using towel as an aid.
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21
Place roll, seam side down, on serving platter.
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22
Whip together frosting ingredients.
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23
Place into a pastry bag fitted with a star tip.
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24
Pipe whipped frosting around edges and on top of cake roll.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The FN chefs have not tested this recipe and therefore, we cannot guarantee the results.
