"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Schafer
Added: Wednesday, October 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice.
3/4 cup flour
1 tsp. baking powder 2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
4 T. butter or margarine
2 - 3 oz. packages of cream cheese
1/2 tsp. vanilla
1 cup powdered sugar

Directions:
Directions:
Beat 3 eggs for 5 minutes.
Gradually add 1 cup sugar.
Stir in 2/3 cup pumpkin and 1 tsp. lemon juice.

Mix together:
3/4 cup flour
1 tsp. baking powder 2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Gently fold dry ingredients into pumpkin mixture. Spread in greased and floured pan. Top with chopped walnuts. Bake at 375 degrees for 15 minutes. Let cool for 5 to 10 minutes and then turn out on flour sack towel sprinkled with powdered sugar. Roll into jelly roll and let cool.

Filling:
4 T. butter or margarine
2 - 3 oz. packages of cream cheese
1/2 tsp. vanilla
1 cup powdered sugar

Blend together thoroughly. Unroll cake and spread filling. Roll back up. Slice when ready to serve. Store in refrigerator.

 

 

 

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