"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 Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Moody
Added: Wednesday, December 31, 2008


2/3 c. cooked pumpkin
3 eggs
1 c. sugar
1 tsp. lemon juice
1/2 tsp. salt
3/4 c. all purpose flour
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 c. chopped walnuts or pecans
Powdered sugar
1 c. powdered sugar
2 3-oz. cream cheese
1/4 c. margarine, softened
1/2 tsp. vanilla

Beat eggs at high speed 5 minutes or until pale yellow. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour batter into a greased and floured 15x10x1 inch jellyroll pan, spreading evenly. Sprinkle with nuts. Bake at 375 for 15 minutes. Sprinkle powdered sugar on a towel, loosen edges of cake and immediately invert onto towel. Roll up cake in towel. Cool cake completely. Unroll cake; spread with filling to 1/2 inch of edge. Re-roll cake. Chill. Store in refrigerator.
Filling: Combine all ingredients in a small bowl, beat at medium speed until smooth and creamy.




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