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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon nutmeg
2/3 cup canned pumpkin
1 cup finely chopped walnuts
1 teaspoon lemon juice
Sifted powdered sugar
3/4 cup flour
1 cup powdered sugar
2 teaspoons cinnamon
6 ounces cream cheese, softened
1 teaspoon baking powder
1/4 cup butter, softened
1 teaspoon ginger
1/2 teaspoon vanilla extract
Directions:
Directions:
Beat eggs for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased 15x10x1-inch jellyroll pan. Sprinkle with walnuts. Bake at 375º for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jellyroll style, starting from a short side. Cool Completely; unroll cake. In a bowl beat 1 cup powdered sugar, cream cheese, butter, and vanilla. Spread over cake and reroll. Cover and chill. To serve, cut into 1-inch slices.
Number Of Servings:
Number Of Servings:
10

 

 

 

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