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Pumpkin Roll Cake Recipe

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

Contributor:  
Contributor:  
Carolyn Tovrea Dunlap
Added: Friday, September 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. flour
1 tsp. baking powder
2/3 C. pumpkin
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. salt
3 eggs
1 C. sugar
2 tsp. cinnamon
1 tsp. lemon juice
1 c. chopped pecans
powdered sugar

Filling:
4 T. Butter
1/2 tsp. vanilla 1 C. powdered sugar
6 oz. cream cheese

Directions:
Directions:
Sift first six ingredients and set aside. Beat eggs for 5 minutes with electric mixer until very thick. Gradually beat in 1 C. sugar and mix in pumpkin and lemon juice. fold in dry ingredients. Spread mixture into a 15"x10" jelly roll pan which is greased and floured. Sprinkle with nuts. Bake at 375 for 15 minutes. Loosen edges and immediately turn onto towel sprinkled with powdered sugar. If edges are hard, trim off crusts. Let cool.

Make filling of butter, vanilla, powdered sugar and creamed cheese. Beat filling ingredients together. Unroll cake. spread filling over cake and reroll.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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