"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Kelly
Added: Wednesday, January 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
1 c. chopped nuts
2/3 c. pumpkin, mixed with 1 tsp. lemon juice
2/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp nutmeg
1/2 tsp. salt

Directions:
Directions:
Sift together last six ingredients and set aside. Beat eggs at high speed for 5 minutes. Gradually beat in sugar until very light and fluffy. Stir in pumpkin and lemon juice, then fold in dry ingredients. Spread in greased 15 x 10 x 1 inch pan, Sprinkle nuts over the top and bake for 15 minutes at 375. Turn out on smooth towel sprinkeld with powdered sugar. Roll towel and cake together; let cool slightly and unroll. Spread evenly with cream cheeese filling and reroll and chill well before serving.,

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
After roll is cooled I place the entire roll in foil and place in the refrigerator. Can be divided for gift giving. Please see Pumpkin Cake Roll Filling to complete recipe.

 

 

 

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