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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I made this cake roll one Thanksgiving as a tasty change of pace from traditional pumpkin pie. The moist spice cake and creamy filling have made this dessert a family favorite for many functions. Iva Combs, Medford, Oregon Ingredients:
3 eggs |
1 cup sugar |
3/4 cup canned pumpkin |
1 teaspoon lemon juice |
3/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup finely chopped pecans |
confectioners' sugar |
filling: |
2 packages (3 ounces each) 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. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans.
2. 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 confectioners' 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.
3. In a large bowl, combine the filing 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. Yield: 12 servings.
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