"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cakes- Pumpkin Cake Roll Recipe

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This recipe for Cakes- Pumpkin Cake Roll, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Kenney
Added: Tuesday, April 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
sprinkle of salt
3 whole eggs
1c. sugar
2/3 c. pumpkin, cooked or canned
1 tsp. lemon juice
1 c. finely chopped walnuts
powdered sugar
1 large pkg cream cheese

Directions:
Directions:
Sift together the first 6 ingredients and set aside. Beat eggs 5 minutes with electric mixer or until very thick. Gradually beat in 1 cup sugar. Stir in pumpkin and lemon juice. Fold dry ingredients in pumpkin mix. Spread in a greased and floured 15x10 inch baking pan or jelly roll pan. Sprinkle top with finely chopped nuts. Preheat oven to 375 and bake for 15 minutes (watch carefully will burn easily). Loosen edges and turn out immediately on a towel sprinkled with powdered sugar, waxed paper will do. (Might lay the towel over the cake and and have a couple of people flip the whole thing). Starting at narrow end, roll towel and cake together, cool and unroll. Combine powdered sugar, cream cheese, butter and flavoring and spread over cake. Roll and chill before slicing to serve. Frost the top and let it drip down the sides.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is a traditional Johnson cake we make on Christmas to celebrate Christs birth.

 

 

 

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