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Pumpkin-Pecan Cake Roll




Source of Recipe


Iva Combs


List of Ingredients




3 eggs
1 C. sugar
3/4 C. all-purpose flour
3/4 C. cooked or canned pumpkin
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. lemon juice
1 C. finely chopped pecans
Confectioner's sugar

Filling:
2 packages (3-oz. each) cream cheese, softened
1/4 C. butter, softened
1 C. confectioner's sugar
1/2 tsp. vanilla extract


Recipe



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, 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 confectioner's 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 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.