Title: PUMPKIN-APRICOT CREME ROLL
Categories: Desserts
Yield: 12 servings
Baker's Joy No Stick Spray
3/4 c All-purpose flour
1 1/2 t Pumpkin pie spice
1/2 t Cinnamon
1 t Baking powder
1/2 t Salt
3 Eggs
1 c Granulated sugar
2/3 c Canned pumpkin
1 t Lemon juice
---------------------------APRICOT-CREME FILLING---------------------------
2 pk Cream cheese, softened
-(3 oz)
1/2 c Margarine or butter,
-softened
4 c Sifted confectioners sugar
1 1/2 t Vanilla extract
1 c Canned apricot filling
Preheat oven to 375°F. Spray a 15x10x1" jelly roll pan with BAKER'S JOY.
Sift together first 5 ingredients; set aside.
In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce
to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.
By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread
batter evenly into prepared pan.
Bake at 375°F for 15 minutes. Immediately turn out onto towel dusted with
sifted confectioners sugar. Roll up tightly in towel. Cool completely on
wire rack.
While cake is cooling, prepare filling.
APRICOT-CREME FILLING AND TOPPING
In small mixer bowl cream together softened cream cheese and margarine or
butter until fluffy. Reduce speed to low.
Gradually add confectioners sugar one cup at a time, mixing well after each
addition. Increase to medium-high speed; mix 2 minutes until fluffy.
TO ASSEMBLE
Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread
top with 1 cup apricot pastry filling. Using end of towel, re-roll cake
evenly and tightly. Carefully place seam-side down on an oval or
rectangular platter. Decorate top as desired with remaining cream cheese
mixture. Sprinkle with chopped pecans.
