"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pumpkin Cake Roll Recipe

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

Jane Siegel
Added: Wednesday, August 13, 2008


3 eggs, room temperature
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts
powdered sugar

1 cup powdered sugar
1 3-oz package cream cheese
4 tablespoon butter
1/2 teaspoon vanilla

Beat eggs at high speed, 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg and salt. Spread into well greased and floured 15x10 inch pan. Top with walnuts. Bake at 375 for 15 minutes. Immediately, turn out onto a towel spread with powdered sugar. Roll up towel and cake. Mix together filling ingredients (powdered sugar, cream cheese, butter and vanilla). When cake is cool, unroll and spread with filling. Roll cake bake up and chill.

Personal Notes:
Personal Notes:
This cake freezes well.




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