Pumpkin-Pecan Cake Roll (This is a great recipe when you have company coming & you want to impress them!)
3 eggs 1 teaspoon lemon juice
1 cup sugar 1 cup finely chopped pecans
3/4 cup all purpose flour confectioners sugar
3/4 cup pumpkin FILLING:
1 1/2 teaspoons ground cinnamon 2 – 3 oz. packs of cream cheese, softened
1 teaspoon baking powder 1 cup confectioners sugar
1 teaspoon ground ginger 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Line a greased 15 x 10 x 1 baking pan with waxed paper & grease the paper; set aside.
In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt, & nutmeg; mix well. Add 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 large 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.