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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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The picture says it all!!!! Ingredients:
3 eggs |
1 cup sugar |
3/4 cup all-purpose flour |
3/4 cup canned pumpkin |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 teaspoon lemon juice |
1 cup finely chopped pecans |
confectioners' sugar |
filling |
2 (3 ounce) packages cream cheese, softened |
1/4 cup butter, softened |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside.
2. In a mixing bowl, beat eggs for 5 minutes.
3. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well.
4. Add lemon juice.
5. Spread batter evenly in prepared pan; sprinkle with pecans.
6. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched.
7. Cool for 5 minutes.
8. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper.
9. Roll up cake in towel, jelly-roll style, starting with a short side.
10. Cool completely on a wire rack.
11. In a large mixing bowl, combine the filing ingredients; beat until smooth.
12. Unroll cake; spread filling over cake to within 1/2 in. of edges.
13. Roll up again; place seam side down on a serving platter.
14. Cover and refrigerate for at least 1 hour before serving.
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