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1
Preheat oven to 375F.
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2
Grease & flour a 15x10x1 inch baking pan; set aside.
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3
Sift together the flour, baking powder, salt and apple pie spice; set aside.
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4
Drain apricots, reserving 1/3 cup of the syrup.
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5
Chop the apricots finely.
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6
Reserve 1/2 cup of the chopped apricots for filling.
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7
Combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan.
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8
Bring apricot mixture to boiling; reduce heat.
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9
Cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon.
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10
Remove from heat; cool to room temperature.
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11
Beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
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12
Gently fold flour mixture into the egg mixture.
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13
Spread batter in prepared pan.
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14
Sprinkle with nuts.
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15
Bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
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16
Staring at a short side, roll up cake and towel together; cool.
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17
Combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
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18
Beat in powdered sugar.
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19
Stir in the reserved 1/2 cup chopped apricots.
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20
Unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
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21
Transfer cake roll to cake server.
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22
If desired garnish with fresh apricot wedges and rosemary sprig.
