1 c. pitted whole dates, snipped
1/4 c. granulated sugar
3 eggs
1/2 c. granulated sugar
1 c. all purpose flour
1 tsp. baking powder
1/2 tsp. ground allspice
3/4 c. chopped walnuts
1 recipe cream cheese filling

In saucepan, combine dates, 1 cup water, 1/4 cup sugar and 1/8 teaspoon salt. Bring to boil. Cook and stir over low heat until thick (4 minutes). Remove from heat and cool to room temperature.

In bowl, beat eggs at high speed 5 minutes. Gradually add 1/2 cup sugar. Stir together flour, baking powder, 1/2 teaspoon salt and allspice. Fold into egg mixture, spread into greased and floured 15 x 10 x 1 jelly roll pan. Top with walnuts. Bake at 375 degrees for 12 to 15 minutes. Turn out onto tea towel sprinkled with powdered sugar. Starting at narrow end, roll up cake and towel together. Cool. Unroll and spread with cream cheese filling. Reroll and chill.

FILLING:

6 oz. cream cheese
4 tbsp. butter
1/2 tsp. vanilla
Beat in 1 cup powdered sugar.