Pumpkin Pecan Cake Roll
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Cooked pumpkin||3⁄4 Cup (12 tbs) (Or Canned)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Finely chopped pecans||1 Cup (16 tbs)|
|Confectionery sugar||2 Tablespoon|
|Cream cheese||6 Ounce, softened (2 Packages Of 3 Ounce Each)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Confectionery sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
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 nutmeg; 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.