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Categories:
eggs sugar pumpkin lemon juice baking soda cinnamon nutmeg ginger cloves salt flour pecans filling cream cheese butter vanilla powdered sugar
Viewed: 109 - Published at: 3 years agoIngredients
- Cake:
- 3 eggs
- 1 Cup sugar
- 2/3 Cup pumpkin
- 1 tsp lemon juice
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 tsp salt
- 3/4 Cup flour
- 1/2 Cup chopped pecans
- Filling:
- 8 oz. cream cheese
- 2 Tbsp butter
- 1 tsp vanilla
- 1 Cup powdered sugar
Method
- Beat eggs and sugar for 5 minutes on high.
- Stir in pumpkin and lemon juice.
- Mix dry ingredients together and fold into pumpkin mix.
- Spread on greased & floured jelly roll pan.
- Sprinkle nuts on top.
- Bake 15 minutes @375.
- Cool slightly.
- Turn out onto linen dish towel dusted with powdered sugar (can turn pan over and let cake drop out. If not perfect -not to worry the filing will hold it together).
- Starting at the narrow edge, roll towel and cake together with nuts to the outside. Cool and thoroughly unroll.
- Spread with filling.
- Reroll.
- Refrigerate. (does freeze well).
- Filling: soften cream cheese and beat ingredients until smooth.
