- For the Cake Roll:
- 3 eggs
- 1 cup sugar
- 3/4 cup all-purpose flour
- 3/4 cup cooked or canned pumpkin
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 cup finely chopped pecans
- Confectioners' sugar
- For the Filling:
- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Line a greased 15 x 10 x 1-inch 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. Blend in lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.
Bake at 375 degrees F 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, 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 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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