RECIPE FROM "SANDY'S
Pumpkin-Pecan Cake Roll
(Contributed by Gladys Albin)
1 cup sugar
3/4 cup all-purpose flour
3/4 cup cooked OR 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
Powdered Sugar (for dusting on the towel)
2 packages (3 ounces each) cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanila extract
Line a greased 15 x 10 x 1-inch 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 evenly in prepared pan and sprinkle with pecans.
Bake at 375 degrees 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. Now, roll up the cake in the towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a mixing bowl, combine the filling ingredients and beat until smooth.
Unroll cake; spread filling over cake to within 1/2 inch of edges. Roll up again and place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.