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Pumpkin-Pecan Cake Roll

3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup 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
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

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,

Printed from tasteofhome.com Oct 14, 2008

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Pumpkin-Pecan Cake Roll cont.

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
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 large mixing bowl,
combine the filing 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.

Yield: 12 servings.