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.
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