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This recipe for PUMPKIN-PECAN CAKE ROLL, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


3 eggs
1 c. sugar
¾ c. flour
¾ c. cooked or canned pumpkin
1-1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. ground ginger
½ tsp. salt
½ tsp. ground nutmeg
1 tsp. lemon juice
1 c. finely chopped pecans
Confectioner’s sugar

2 packages (3 ounces each) cream cheese, softened
¼ c. butter or margarine, softened
1 c. powdered sugar
½ tsp. vanilla extract

Line a greased 15”x10”x1” 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; sprinkle with pecans.

Bake 375 for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto kitchen towel dusted with xxx sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within ½” of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Yields: 12 servings.




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