Posted November 26, 2010 by Brenda. Filed under
Cake
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1 cup chopped pecans
- Line a 15×10 jelly roll pan with foil and grease. Set aside.
- Beat eggs at high speed until thick and pale. Gradually add 1 cup sugar and beat 5 minutes.
- Stir in pumpkin and lemon juice.
- Combine flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Gradually stir into pumpkin mixture.
- Spread batter evenly in 15×10 jelly roll pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375ยบ for 12 minutes.
- 1 to 2 Tblsp powdered sugar
- Sift 1 to 2 tablespoons powdered sugar in a 15-x10-inch rectangle on a cloth towel.
- When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
Filling
- 8 oz cream cheese, softened
- 1/3 cup butter, softened
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla
- Beat cream cheese and butter in a large bowl at high speed; gradually add 1 cup powdered sugar and vanilla, beating until blended.
- Unroll cake, and remove towel. Spread with cream cheese mixture, and carefully reroll.
- Place cake on plate, seam side down.
- Garnish, if desired, with sweetened whipped cream or chopped pecans. Store in refrigerator.
- Yield: 8 servings.