Ingredients :
3 eggs
1 cup sugar
2/3 cup solid pumpkin
1 teaspoon lemon juice
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup chopped pecans
powdered sugar
Filling:
1 cup powdered sugar
1 8 oz. cream cheese, softened
How to make it :
4Tablespoons butter, softened (I microwave for about 10 sec. if I forget to leave out to soften)
1/2 teaspoon vanilla
Using your mixer, beat the 3 eggs for 5 minutes. Gradually beat in the 1 cup of sugar. Then stir in (by hand) the pumpkin and lemon juice. Put aside.
Sift together the flour, baking powder, cinnamon,ginger, salt, and nutmeg. Fold into pumpkin mixture lightly to keep it fluffy.
Spray a 15 by 10 inch pan with Baker’s Joy or Pam and pour mixture into pan. Move pan around to fit corners. Sprinkle chopped nuts on top.
Bake at 350 degrees for 15 minutes (begins to pull away from edges). Take a kitchen (hand) towel and lay on counter. Sprinkle towel with powdered sugar. Turn cake on top of towel. Beat the top with a knife or palm of your hand if needed to get loaf from pan. Take end of towel and roll up carefully. Set aside until completely cool.
When cool, unroll loaf and make filling by mixing all ingredients with a mixer until fluffy. Spread the filling on top of loaf and reroll. Put in refrigerator to chill. Slice and serve
