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Thanksgiving: Pumpkin-Pecan Cake Roll

Source of Recipe

Iva Combs of Medford, Oregon - Taste of Home Holiday Cookbook


Recipe Introduction

My good friend and lawyer, Nancy, used to make this for me at Christmas. Both Dad and I loved it. I've never actually made it myself but I will one of these days.

List of Ingredients

3 eggs
1 cup sugar
3/4 cup all purpose flour
3/4 cup canned pumpkin
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. lemon juice
1/2 tsp. salt
1 cup pecans, finely chopped
Confectioner's sugar
FILLING:
2 pkgs. (3 oz. each) cream cheese, softened
1/4 cup butter, softened
1 cup confectioner's sugar
1/2 tsp. vanilla







Recipe


Line a greased 15-inch x 10-inch x 1 inch baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat the 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 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towl dusted with confectioner's sugar. Gently peel off waxed paper, jelly roll style, starting with the 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 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refridgerate for at least 1 hour before serving.

YIELD: 12 Servings