- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree, you can use canned
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup pecans, finely chopped
- Prepare a 15″ x 10″ x 1″ baking pan, grease and line with waxed paper, then grease and dust with flour. Set aside.
- In a large bowl beat eggs on high for 5 minutes.
- Gradually beat in the sugar until mixture is thick and lemon colored.
- Mix in pumpkin and lemon juice.
- Combine dry ingredients except for the pecans and fold into pumpkin mixture.
- Spread batter into prepared pan and sprinkle chopped pecans on top.
- Bake at 375º for 15 to 18 minutes or until cake springs back when touched lightly.
- Immediately turn out on a tea towel dusted with icing (powdered) sugar.
- Peel off waxed paper. Roll cake in towel, starting from the narrow end. Cool.
Cream Cheese filling:
- 1 250g (8 oz) package cream cheese, softened
- 1 cup icing (powdered) sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- Combine cream cheese, icing sugar, butter, and vanilla in a large bowl and beat until fluffy.
- Carefully unroll cooled cake. Spread filling over cake, roll up again, cover, and chill until serving.
- Dust with icing sugar.
- Yield: 8 to 10 delicious slices
I LOVE this dessert!!!!
You forgot to include the address to ship it to once it’s ready!
That’s what I had for my birthday cake. In fact, that’s usually what I get on my birthday (since I don’t eat chocolate). Yum!
This looks delicious and perfectly rolled!