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Pumpkin Cake Roll Recipe

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

Cathy Calder Jarman
Added: Monday, July 11, 2005


3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
1 c. walnuts, chopped
sifted powdered sugar

6 oz. cream cheese
1/2 tsp. vanilla
1/4 c. margarine
1 c. powdered sugar

Beat eggs at high speed for 5 minutes until thick and lemon-colored. Gradually beat in sugar until dissolved. Stir in pumpkin and lemon juice. Stir together dry ingredients and fold into pumpkin mixture. Spread into a lightly greased and floured 15x10x1 jelly roll pan. Bake at 375 degrees for 10 to 12 minutes. Loosen edges of cake and turn onto a towel sprinkled with the sifted powdered sugar. Starting on the narrow end, roll cake and towel together. Let cool. Combine filling ingredients until smooth. Unroll cake. Spread with filling and sprinkle with walnuts. Re-roll. Store in refrigerator wrapped in plastic wrap or foil. Cut in slices to serve.

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