"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Cake Roll Recipe

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

Sharon (Sirmon) Yates
Added: Monday, June 29, 2009


3 large eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup finely chopped walnuts
1 cup powdered sugar
2 3 oz. pkgs. cream cheese (softened)
4 Tbsp. margarine (softened)
1/2 tsp. vanilla

Beat eggs on high speed of mixer for 5 minutes. Add sugar gradually. Add pumpkin and lemon juice. Mix thoroughly. Fold dry ingredients into pumpkin mixture. Spread into greased and floured 15 x 10 x 1 - inch pan. Top with 1 cup finely chopped walnuts. Bake at 350 for approximately 15 minutes or until slightly brown around edges. Turn out upside down on towel sprinkled with powdered sugar. Cool 10 minutes. Then, roll towel and cake up together and place in refrigerator to cool completely. Unroll and add filling.
Cream together margarine, cream cheese and vanilla. Add powdered sugar and mix well. After adding filling, roll back up and wrap tightly in plastic wrap. Chill overnight before slicing. (Slices easier with electric knife)




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