| Pumpkin-Pecan Cake Roll 3 eggs 1 cup sugar 3/4 cup cooked or canned pumpkin 3/4 cup all-purpose flour 1-1/2 tsp. cinnamon 1 tsp. ground ginger 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp ground nutmeg 1 tsp. lemon juice 1 cup finely chopped pecans Confectioners' sugar Filling: 2 packages (3 ozs.each) cream cheese, softened 1/4 cup butter or margarine, softened 1 cup confectioners' sugar 1/2 tsp. vanilla extract Line a greased 15x10x1 inch (jelly roll pan) 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 365 degrees 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 compelety 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 refrigerator for at least 1 hour before serving. Yield: 12 servings |
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