Pumpkin-apricot creme roll

12 servings

Ingredients

Quantity Ingredient
Baker's Joy No Stick Spray
¾ cup All-purpose flour
1½ teaspoon Pumpkin pie spice
½ teaspoon Cinnamon
1 teaspoon Baking powder
2 packs Cream cheese, softened (3 oz)
½ cup Margarine or butter, softened
½ teaspoon Salt
3 Eggs
1 cup Granulated sugar
⅔ cup Canned pumpkin
1 teaspoon Lemon juice
4 cups Sifted confectioners sugar
1½ teaspoon Vanilla extract
1 cup Canned apricot filling

Directions

APRICOT-CREME 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 1-½ 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.

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