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Pumpkin-pecan Cake roll Recipe


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     Pumpkin-pecan Cake roll

Category   Desserts - Breads
Sub Category   None

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

Line a greased 15x10x1 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 evenlyl in prepared pan; sprinkly with pecans.
Bake 375 for 15 minutes or until cak 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 withing 1/2in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

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