November 14, 2011

Tuesdays At The Table - Pumpkin Pecan Cake Roll

Happy Tuesday!  Thanksgiving is coming! For the next few weeks, I'm going to share a few recipes that have been holiday hits in my house.  :-)

Have family recipes that you'd like to share?!

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Oh...and have you checked out my Initials Inc. online party?  It's running through Tuesday night, and they have some fabulous things!  A few people can expect to get personalized gifts this year!!


Pumpkin Pecan Cake Roll

3 eggs
1 cup sugar
3/4 cup all-purpose flour
3/4 cup canned pumpkin
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans
confectioners' sugar

FILLING:
2 (3 ounce) packages cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract


Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper  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 at 375 degrees for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' 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 large mixing bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Sprinkle powdered sugar over the top. Cover and refrigerate for at least 1 hour before serving.

What's cooking in your kitchen?




17 comments:

  1. The Pumpkin Pecan Cake Roll sounds wonderful!

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  2. Your Pumpkin Pecan Cake Roll looks great! Thanks for hosting and have a wonderful week.
    Miz Helen

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  3. looks great! Thanks for hosting again, and have a delicious week. :)

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  4. Thanks for hosting! I posted a recipe for white bean soup with zucchini and black olives and a profile for elderberries, an immune boosting food.

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  5. MMMMM! I love pumpkin cake anything! It sounds delicious! Hope you have a great Tuesday! XOXO

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  6. Yum, that sounds so good. I am looking for more pumpkin recipes so I have bookmarked this one. :)

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  7. Thanks for hosting! I shared a recipe for roasted cauliflower. It's one of the only ways I can get certain people to eat cauliflower! I'm looking forward to exploring this week's recipes!

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  8. Sounds delicious! I shared a Pennsylvania Dutch hog maw recipe today. Thank you for hosting us again and have a great week!

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  9. The pumpkin cake sounds delicious! I've shared a reicpe for pumpkin chocolate chip muffins. Now we can have pumpkin for breakfast and then again for dessert. LOL!! Thanks for hosting!

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  10. Your cake roll looks delicious. I shared a candied sweet potatoes recipe today. Thank you for hosting us again and have a great week!

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  11. HOW MUCH CONFECTIONER SUGAR DO I USE ON THE FIRST PART, IT DOESN'T SAY

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  12. @Anonymous There is no measured amount. Just sprinkle a little powdered sugar, whatever your decorational preferance is. :-)

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  13. I've always wanted to make a pumpkin roll and this one looks great. I think it just takes courage to trust the recipe.

    regards,
    russel of IT Consultant Dallas

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