October 29, 2011

Pecan Pumpkin Roll

3 eggs
1 cup. sugar
3/4 cup. all purpose flour
3/4 cup. canned pumpkin
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1 cup. finely chopped pecans
Confectioners sugar

Filling:
2 pkg.(3 oz. each.) cream cheese, softened
1/4 cup. butter, softened
1 cup. confectioners sugar
1/2 tsp. vanilla extract


   Line a greased 15in x 10in x 1 in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. add lemon juice. spread batter evenly in prepared pan; sprinkle with pecans.

   Bake at 375F* for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, staring with a short side. Cool,completely on a wire rack.

    In a large mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 inch. od edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

12 servings.

   

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