"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Cake - Pumpkin Cream Roll Recipe

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This recipe for Cake - Pumpkin Cream Roll, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 8, 2007


3 eggs
1 teaspoon lemon juice
cup all-purpose flour
teaspoon salt
teaspoon nutmeg
1 teaspoon ginger
1 teaspoon soda
1 cup sugar
2/3 cup canned pumpkin
1 cup pecans, chopped fine

Beat eggs on high speed for 1 minute. Gradually add sugar, lemon juice, spices, soda and salt. Beat with mixer. Fold in flour and pumpkin. Spread on well-greased and floured jellyroll pan (10 1/2X15 ). Sprinkle with chopped pecans. Bake at 375 for 12 minutes or until done. Turn out immediately on a thin, clean dish towel, lightly covered with powdered sugar. Roll like a jellyroll, towel and all, so the towel will keep it from sticking together. Let cool completely. Unroll and spread with filling.


1 cup powdered sugar
1 teaspoon vanilla
8 ounces cream cheese, softened
4 tablespoons butter, softened

Beat until smooth. Spread on cake and roll up like a jelly roll. Wrap in foil and store in refrigerator.




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