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Pumpkin Cake Roll Recipe

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

Helen Mowry
Added: Sunday, January 11, 2009


3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. confectioner's sugar
6 oz. cream cheese (do not use fat free), softened
4 T. butter, softened
1/2 tsp. vanilla

To make cake, beat eggs in mixing bowl at high speed for 5 minutes; beat in sugar until blended. Stir in pumpkin and lemon juice. Combine flour, baking powder, spices and salt; fold into pumpkin mixture. Place wax paper in jelly roll pan, grease and flour. Spread cake in pan. Bake at 375 F. for 15 minutes. Remove cake from oven; turn out on clean linen towel liberally dusted with confectioners' sugar. Starting at narrow end, roll towel and cake together; cool. Make filling by combining confectioners' sugar, cream cheese, butter and vanilla; mixing until smooth. Unroll cooled cake; spread the filling to within 1 inch of edges. Roll back up; chill. Dust with additional confectioners' sugar before serving.

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