"Pumpkin Cake Roll" by Althea

QCA Admin — Wed, 25 Nov 2009 00:29:00 GMT

Pumpkin Cake Roll

3 eggs, 1 cup sugar, 2/3 cup canned pumpkin, 1 tsp lemon juice, 3/4 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp salt, 1 cup powdered sugar, 1 (8-ounce) package cream cheese, 4 tbls butter, 1/2 tsp vanilla 1 cup chopped pecans

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt, fold into pumpkin mixture.

Line a 15x10x1 jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 for 15 minutes or until lightly browned. turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop completely...

Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. sprinkle with pecans. roll back up. cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days(well wrapped). Freezes well. Make 12 servings.

God bless,
Althea

Quilters' Recipes Blog : pumpkin cake

"Pumpkin Cake Roll" by Althea