Pumpkin Pecan Cake Roll Recipe
Ingredients
| Eggs | 3 | |
| Sugar | 1 Cup (16 tbs) | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 3/4 cup cooked or canned pumpkin | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
| Confectioners' sugar | ||
| Cream cheese package | 2 , softened (FILLING:) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened (FILLING:) | |
| Confectioner’s sugar | 1 Cup (16 tbs) (FILLING:) | |
| Vanilla extract | 1/2 Teaspoon (FILLING:) | |
Directions
Line a greased 15-in x 10-in 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 nut- meg; mix well.
Add lemon juice.
Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375° for 15 minutes or until cake springs back when lightly touched.
Cool lor 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, starting with a short side.
Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth.
Unroll cake; spread filling over cake to within 1/2 in of edges.
Roll up again; place seam side down on a serving platter.
Cover and refrigerate for at least 1 hour before serving.
In a mixing bowl, beat eggs for 5 minutes.
Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nut- meg; mix well.
Add lemon juice.
Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375° for 15 minutes or until cake springs back when lightly touched.
Cool lor 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, starting with a short side.
Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients; beat until smooth.
Unroll cake; spread filling over cake to within 1/2 in of edges.
Roll up again; place seam side down on a serving platter.
Cover and refrigerate for at least 1 hour before serving.
Chef
