How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Apricot Hazelnut Cake Roll

This cake roll can be made up to 24 hours before serving.

4.0 by 5 people
Rate me!
  • Makes: 10 servings
  • Prep: 45 mins
  • Cool: 1 hr
  • Bake: 10 mins 375°F

Apricot Hazelnut Cake Roll



  1. Preheat oven to 375 degree F. Grease and flour a 15x10x1-inch baking pan. Set aside. Stir together the flour, baking powder, salt, and apple pie spice; set aside.
  2. Drain apricots, reserving 1/3 cup of the syrup. Finely chop the apricots. Reserve 1/2 cup of the chopped apricots for the filling. Combine remaining chopped apricots, reserved apricot syrup, and the 2 tablespoons granulated sugar in a small sauepan. Bring apricot mixture to boiling; reduce heat. Cook and stir over low heat about 4 minutes or until thickened, stirring and mashing with a spoon. Remove from heat; cool to room temperature.
  3. Beat eggs in a medium mixing bowl with an electric mixer on high speed for 5 minutes. Gradually beat in the 1/2 cup granulated sugar and apricot mixture. Gently fold flour mixture into egg mixture. Spread batter in prepared pan. Sprinkle with nuts.
  4. Bake in preheated oven for 10 to 12 minutes or until wooden toothpick inserted near center comes out clean. Turn cake out onto a towel sprinkled with powdered sugar. Starting at a short side, roll up cake and towel together; cool.
  5. Combine cream cheese, butter, and vanilla in a small mixing bowl. Beat mixture with an electric mixer on medium-high speed until fluffy. Beat in powdered sugar. Stir in the reserved 1/2 cup chopped apricots.
  6. Unroll cake and spread with cream cheese mixture. Reroll without towel; cover and chill for at least 2 hours or up to 24 hours. Transfer cake roll to cake server. If desired, garnish with fresh apricot wedges and rosemary sprig. Makes 10 servings.

Nutrition Facts (Apricot Hazelnut Cake Roll)

    Per serving:
  • 354 kcal cal.,
  • 19 g fat
  • (8 g sat. fat,
  • 96 mg chol.,
  • 279 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...