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Pumpkin-Pecan Cake Roll Recipe

   
 

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     Pumpkin-Pecan Cake Roll

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   25

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 salt
1/2 tsp ground nutmeg
 
1 tsp lemon juice
1 cup finely chopped pecans or walnuts
Filling-
2 (3 oz) packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners sugar
1/2 tsp vanilla extract

Instructions
Preheat oven to 375 degrees F (190 degrees C). In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.


Originally Submitted
12/19/2012





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