"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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