"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Cake Roll Recipe

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

Katie Overdiek
Added: Thursday, February 7, 2008


3 eggs
1 C sugar
2/3 C cooked or canned 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
1/2 C chopped nuts (optional)
powdered sugar

2 3-oz packages cream cheese, softened (1 8-oz)
1/4 C butter or margarine
1 c powdered sugar
1/2 tsp vanilla

Preheat oven to 350--beat eggs until lemon colored. Gradually add sugar. Stir pumpkin and lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, and salt. Line a 10x15 jelly-roll pan with wax paper and grease paper (wax or parchment).
Pour batter into pan, sprinkle chopped nuts. Bake for 15 minutes.
Sprinkle powdered sugar on kitchen towel. turn cake into towel, remove wax paper. roll up cake and towel lengthwise.
Cool. Refrigerate or freeze.
Prepare filling: Whip cream cheese and butter. Beat sugar and vanilla. Unroll cake and spread with filling. Roll up again. Cut in half. Wrap each roll in plastic wrap.




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