Pumpkin Pecan Cake Roll
Author: 
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Cake Roll:
  • 3 eggs
  • 1 cup sugar
  • ¾ cup all purpose flour
  • ¾ cup canned pumpkin
  • 1½ tsp. Cinnamon
  • 1 tsp. Ginger
  • ½ tsp. Salt
  • ½ tsp. Nutmeg
  • 1 tsp. Lemon juice
  • 1 cup finely chopped pecans
  • Icing sugar and sifter
  • Filling:
  • Brick of cream cheese (softened) 6 or 8 oz.
  • 1:4 cup butter (softened)
  • 1 cup icing sugar
  • ½ tsp. Vanilla extract
  • Also need:
  • Parchment paper
  • Nonstick spray
  • Clean tea towel
Instructions
  1. Line a greased cookie sheet with parchment paper and spray paper with nonstick spray. Set aside.
  2. In a mixing bowl, beat eggs for five minutes gently
  3. Add sugar, flour, pumpkin, and spices
  4. Mix well and then add lemon juice and mix again for just a few seconds
  5. Spread batter evenly over parchment paper in rectangle shape.
  6. Sprinkle batter with chopped pecans.
  7. Bake at 350 for 15 minutes or until cake springs back lightly when touched.
  8. Cool for 5 minutes only.
  9. Turn cake onto a clean kitchen towel dusted with icing sugar (sifted). Pecan side down on sugar. This is the hardest part. Honest.
  10. Gently peel the parchment paper away.
  11. Roll up the cake in a towel, jelly roll style. Start with short side if you want a shorter fatter roll, or long side if you want a thinner longer roll (pictured).
  12. Cool COMPLETELY on a wire rack all rolled up in the towel.
  13. In a mixing bowl, combine filling ingredients; beat until smooth.
  14. Unroll cooled cake gently, and spread filling evenly over cake to within ½ inch of each edge.
  15. Gently roll cake up again
  16. Place seam side down on a serving platter
  17. Cover and refrigerate for at least one hour before slicing into ½ inch slices and serving.
  18. (You may find you need to dust it again with icing sugar. )
Recipe by Simple Local Life at https://www.simplelocallife.com/pumpkin-pecan-cake-roll/