"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Cake Roll Recipe

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

Susan Darrington
Added: Wednesday, October 24, 2007


3 eggs
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon nutmeg
2/3 cup canned pumpkin
1 cup finely chopped walnuts
1 teaspoon lemon juice
Sifted powdered sugar
3/4 cup flour
1 cup powdered sugar
2 teaspoons cinnamon
6 ounces cream cheese, softened
1 teaspoon baking powder
1/4 cup butter, softened
1 teaspoon ginger
1/2 teaspoon vanilla extract

Beat eggs for 5 minutes; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture. Spread batter in a greased 15x10x1-inch jellyroll pan. Sprinkle with walnuts. Bake at 375 for 15 minutes. Immediately invert cake onto a towel sprinkled with powdered sugar. Roll up cake and towel, jellyroll style, starting from a short side. Cool Completely; unroll cake. In a bowl beat 1 cup powdered sugar, cream cheese, butter, and vanilla. Spread over cake and reroll. Cover and chill. To serve, cut into 1-inch slices.

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