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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from What's Cooking in the Acre? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy Scott
Added: Tuesday, September 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3 eggs, beaten for 5 minutes
3/4 c. all-purpose flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp salt
1 c. finely chopped pecans
1 c. powdered sugar, plus more for dusting
8 oz. cream cheese, softened
4 T. margarine, softened
1/2 tsp. vanilla extract

Directions:
Directions:
In a mixing bowl, beat together the sugar, pumpkin and lemon juice until smooth and well-blended. Add the beaten eggs. Stir together the flour, baking powder, cinnamon, ginger, nutmeg and salt. Gradually add to the pumpkin mixture, beating until smooth and well-blended. Spread in a greased and floured, wax paper lined pan 15" X 10" X 1"pan(jelly-roll pan). Sprinkle with pecans. Bake at 350 degrees for 15 minutes, or until cake tests done.
After baking, turn cake out of pan onto a linen towel, sprinkled with powdered sugar. Then roll towel and cake together(jelly-roll style) and let stand until cool.
Beat powdered sugar, cream cheese, margarine, and vanilla together until smooth and well-blended. Spread over the unrolled cake, then roll the cake back into jelly-roll style. Wrap in plastic wrap, then aluminum foil, and freeze. Thaw about 30 minutes prior to serving. Store any leftovers in refrigerator.

Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
Substitute cooked sweet potatoes instead of pumpkin.

 

 

 

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