12.09.2009

Pecan Pumpkin Roll

So festive. These are delicious, spongy cakes that just ooze of goodness. I use all real ingredients like real butter, real cream cheese (no low fat or non-fat stuff), real vanilla, etc.


3 eggs
1 cup sugar
¾ cup all purpose flour
¾ cup canned pumpkin
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans

Filling:

2 packages cream cheese, softened
¼ cup butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Line a greased 15-in. x 10-in x1-in. 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. Lastly, mix in lemon juice.

Spread batter evenly in prepared pan; sprinkle with pecans.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 powdered 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 within ½ 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.

1 comment:

Kendee said...

These look and sound delicious Tatum! I will try this recipe for sure. Thanks!

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