"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Estabrook
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 Eggs, beaten for 5 minutes
1 c. Sugar, add to eggs and beat
2/3 c Pumpkin
1 T Lemon Juice
3/4 c. Flour
1 t Baking Powder
2 t Cinnamon
1 t Ginger
1/2 t Nutmeg
1/2 t Salt
1 c. Pecans, Chopped

Filling
1 c. Powdered Sugar
2 to 3 oz Cream Cheese
4 T Margarine
1/2 t Vanilla

Directions:
Directions:
Add sugar to eggs and beat for 5 minutes. Add the pumpkin and lemon juice. In separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold dry mixture into pumpkin mixter. Pour into a wax paper lined 15 x 10 x 1 inch pan. Sprinkle with chopped pecans. Bake 375 for 15 minutes. Turn out onto towel that has been sprinkeld with powdered sugar. Starting at narrow end, roll cake and towel together. Cool.

Combine filling ingredients and beat until smooth.

Unroll cake and spread with filling mixture. Roll back up and chill.

 

 

 

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