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3 eggs 1 cup sugar 2/3 cup mashed, cooked pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1/4 teaspoon ground nutmeg 1 cup chopped pecans 1-2 tablespoons confectioners sugar 1 (8-ounce) package cream cheese, softened 1/3 cup butter or margarine, softened 1 cup sifted confectioners sugar 1 teaspoon vanilla Garnishes: whipped cream and chopped pecans Grease and flour a 15x10-inch jellyroll pan and set aside. Beat eggs in a large bowl at high speed of an electric mixer until thick; gradually add 1 cup sugar, and beat 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12-15 minutes. Sift 1-2 tablespoons of confectioners sugar in a 15x10-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. Beat cream cheese and butter in a large bowl at high speed of an electric mixer; gradually add 1 cup confectioners sugar and vanilla, beating mixture until blended. Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down. Garnish if desired. Yield: 10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |